Risk factors for E. coli contamination of ready-to-eat salad at restaurants.
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P1, p-value calculated using t-test and AnovaP2, p-value calculated using likelihood ratio test.*After controlling for hygiene permit, source of produce and storage time of produceRisk factors for E. coli contamination of ready-to-eat salad at restaurants.
创建时间：
2015-12-03
