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Food

duck confit

Selected indexed studies

An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England. (Epidemiol Infect, 2017) [PMID:28236815]

_Worker-drafted node — pending editorial review._

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Sources

An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England. (2017) pubmed

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