Correction to: Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety by L.G. Brown et al. Foodborne Pathogens and Disease 2021; 18(11);798 –804. DOI: 10.1089/fpd.2021.0003

Foodborne Pathogens and Disease,Volume 19, Issue 1, Page 80-80, January 2022.

Source: Foodborne Pathogens and Disease - January 11, 2022 Category: Food Science Source Type: research