1.
Vuu D, BCIT School of Health Sciences, Environmental Health, Heacock H. Evaluating the risk of contracting salmonellosis from egg yolk "parmesan" based on water activity. ephj [Internet]. 2020 Apr. 13 [cited 2024 Nov. 21];. Available from: https://journals.bcit.ca/index.php/ehj/article/view/25