Performance Objectives for Salmonella in fresh pork meat intended to be eaten cooked: How to derive them and verify their achievement

ANTONIO VALERO DIAZ2026-01-292026-01-29201410.1016/j.ijfoodmicro.2014.05.0142-s2.0-84903587908https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25506Food ScienceMicrobiologyFood ScienceMicrobiologyPerformance Objectives for Salmonella in fresh pork meat intended to be eaten cooked: How to derive them and verify their achievementresearch article