Dekontamination mit heissem Wasser: Effektive Reduktion des Salmonellenrisikos in Schweinefleisch = Hot-water decontamination is an effective way of reducing risk of Salmonella in porkALBAN, Lis; SØRENSEN, Lene Lund.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 9, pp 109-113, issn 0015-363X, 5 p.Article

Longitudinal study of Salmonella enterica serotype Typhimurium infection in three danish farrow-to-finish swine herdsKRANKER, Siren; ALBAN, Lis; BOES, Jaap et al.Journal of clinical microbiology (Print). 2003, Vol 41, Num 6, pp 2282-2288, issn 0095-1137, 7 p.Article