Salmonella and eggs

dc.contributor.author	Penner, Karen Pesaresi
dc.date.accessioned	2015-12-23T20:40:07Z
dc.date.available	2015-12-23T20:40:07Z
dc.date.issued	2003-04
dc.date.published	2003-04
dc.description	Karen Pesaresi Penner, Salmonella and eggs, Kansas State University, April 2003.
dc.identifier	MF-2139
dc.identifier.uri	http://hdl.handle.net/2097/21901
dc.publisher	Kansas State University
dc.relation.isPartOf	MF (Manhattan, Kan.); 2139 (Apr. 2003)	en_US
dc.relation.isPartOf	Food Safety	en_US
dc.rights	This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.
dc.rights.uri	http://rightsstatements.org/vocab/InC-EDU/1.0/
dc.subject	Health/Safety
dc.subject	Salmonella enteritidis
dc.subject	Undercooked eggs
dc.subject	Foodborne illness
dc.subject	Prevention
dc.subject	MF
dc.subject.AAT	Serials (publications)	en_US
dc.subject.AAT	Articles	en_US
dc.subject.LCNAF	Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
dc.title	Salmonella and eggs
dc.title.alternative	MF2139
dc.type	Text

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