Vuu, Dianna, BCIT School of Health Sciences, Environmental Health, and Helen Heacock. “Evaluating the Risk of Contracting Salmonellosis from Egg Yolk ‘parmesan’ Based on Water Activity”. BCIT Environmental Public Health Journal (April 13, 2020). Accessed April 20, 2024. https://journals.bcit.ca/index.php/ehj/article/view/25.