How are on-pack cooking instructions validated?
Audrey L’Yvonnet explains the validation process of on-pack cooking instructions and identifies why cold spots are so important for manufacturers.
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Audrey L’Yvonnet explains the validation process of on-pack cooking instructions and identifies why cold spots are so important for manufacturers.
Historically a mainstay of the reference laboratory, is Salmonella serotyping now possible in the routine micro setting?