S. Konno

Rates of detection of Salmonella and Campylobacter in meats in response to the sample size and the infection level of each species.

H. Konuma, K. Shinagawa, H Konuma, 1991, International journal of food microbiology.

Occurrence of Bacillus cereus in Meat Products, Raw Meat and Meat Product Additives.

T. Shigehisa, H. Kurata, Y. Onoue, 1988, Journal of food protection.