...
机译:饭店服务员对未煮熟的汉堡包进行风险交流的评估
RTI International, 3040 East Cornwallis Road, Research Triangle Park, North Carolina 27709, USA;
Department of Communication, North Carolina State University, Raleigh, North Carolina 27607, USA;
Department of Psychology, North Carolina State University, Raleigh, North Carolina 27607, USA;
Department of Food, Bioprocessing, and Nutrition Sciences,North Carolina State University, Raleigh, North Carolina 27607, USA;
Department of Food, Bioprocessing, and Nutrition Sciences,North Carolina State University, Raleigh, North Carolina 27607, USA;
Powell Food Safety, 2-59 Clive Street, Annerley, Queensland 4103, Australia;
Department of Youth, Family, and Community Sciences, North Carolina State University, Raleigh, North Carolina 27607, USA;
Hamburger safety; Measuring doneness of hamburgers; Risk communication;
机译:评估餐厅和酒吧中二手烟暴露引起的顾客和服务员哮喘发作和癌症和心脏病死亡的风险
机译:餐厅的食物过敏风险沟通
机译:上海餐馆挥发性有机化合物(VOC)的特征及健康风险评估
机译:电子通信中的安全和隐私风险:用户评估
机译:与在餐馆订购未煮熟的汉堡相关的风险交流评估。
机译:评估餐厅和酒吧中二手烟暴露引起的顾客和服务员哮喘发作和癌症和心脏病死亡的风险
机译:农场访问和未煮熟的汉堡包作为SporadicesCherichia Colio157的主要危险因素:H7感染:来自5个食品网站的病例对照研究的数据