Jang, Hong Geun <br/><br/>
Microbiological quality and risk factors related to sandwiches served in bakeries, cafés, and sandwich bars in South Korea.  [electronic resource] 

 -  Journal of food protection  Feb 2013 
 - 231-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-12-335  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacillus cereus--isolation & purification<br/>Commerce--statistics & numerical data<br/>Escherichia coli--isolation & purification<br/>Fast Foods--microbiology<br/>Food Contamination--analysis<br/>Food Handling--methods<br/>Food Microbiology<br/>Humans<br/>Republic of Korea--epidemiology<br/>Risk Factors<br/>Salmonella<br/>Sanitation<br/>Staphylococcus aureus--isolation & purification