Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution
- Y. M. Choi
- , H. J. Park
- , H. I. Jang
- , S. A. Kim
- , J. Y. Imm
- , I. G. Hwang
- , M. S. Rhee*
*Corresponding author for this work
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