The HACCP concept: specification of criteria using quantitative risk assessment

Food Microbiology - Tập 11 - Trang 397-408 - 1994
S. Notermans1, G. Gallhoff1, M.H. Zwietering1, G.C. Mead1
1National Institute of Public Health and Environmental Protection, P.O. Box 1, 3720 BA Bilthoven, The Netherlands; Institut Fresenius, Im Maisel 14, D-65232, Taunusstein-Neuhof, Germany; Agricultural University, Department of Food Science, P.O. Box 8129, 6700 EV Wageningen, The Netherlands and The Royal Veterinary College, University of London, Boltons Park, Hawkshead Road, Potters Bar, Hertfordshire, EN6 1NB, UK

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Food Microbiology

Tập 11

397-408

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