Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England, Epidemiology and Infection, February 2017, Cambridge University Press, DOI: 10.1017/s0950268817000048.
You can read the full text:



The following have contributed to this page