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CrossRef Text and Data Mining |
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Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses |
Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yohan Yoon |
Asian-Australas J Anim Sci. 2016;29(8):1188-1196. Published online February 12, 2016 DOI: https://doi.org/10.5713/ajas.15.1007 |
Clostridium botulinum, Clostridium perfringens, Clostridium difficile A Quantitative Microbial Risk Assessment Model for Legionnaires' Disease: Animal Model Selection and Dose-Response Modeling Quantitative risk assessment for hazards that arise from non-proteolytic Clostridium botulinum in minimally processed chilled dairy-based foods Carboxyl groups in Clostridium perfringens epsilon toxin Amino groups in Clostridium perfringens epsilon prototoxin and epsilon toxin Clostridium perfringens enterotoxin Scientific Opinion on the revision of the quantitative risk assessment (QRA) of the BSE risk posed by processed animal proteins (PAPs) A dynamic quantitative microbial risk assessment for norovirus in potable reuse systems Quantitative microbial risk assessment of repairs of the drinking water distribution system A quantitative microbial risk assessment model for Listeria monocytogenes in RTE sandwiches |