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A Risk Assessment for Clostridium Perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products
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Citations are generated automatically from bibliographic data as a convenience and may not be complete or accurate.
Food Safety and Inspection Service, Agriculture Department. "A Risk Assessment for Clostridium Perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products". Government. Agriculture Department, January 1, 2005. https://www.govinfo.gov/app/details/GOVPUB-A110-PURL-gpo234057
Food Safety and Inspection Service, Agriculture Department. (2005, January 1). A Risk Assessment for Clostridium Perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products. [Government]. Agriculture Department. https://www.govinfo.gov/app/details/GOVPUB-A110-PURL-gpo234057
Food Safety and Inspection Service, Agriculture Department. A Risk Assessment for Clostridium Perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products. Agriculture Department, (1 Jan 2005), https://www.govinfo.gov/app/details/GOVPUB-A110-PURL-gpo234057
Food Safety and Inspection Service, Agriculture Department, A Risk Assessment for Clostridium Perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products, GovInfo, (January 1, 2005), https://www.govinfo.gov/app/details/GOVPUB-A110-PURL-gpo234057