Pasteurised eggs - a food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs
- Octavian Augustin Mihalache
- , Maria João Monteiro
- , Loredana Dumitrascu
- , Corina Neagu
- , Vânia Ferreira
- , Marta Guimarães
- , Daniela Borda
- , Paula Teixeira
- , Anca Ioana Nicolau*
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
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