Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries?-Reference-Cited by-同舟云学术

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Quantitative versus qualitative risk assessment of meat and its products: what is feasible for Sub-Saharan African countries?

Published:2020-08-27 Issue:1 Volume:62 Page:106-118
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Birgen Beatrice J.¹²^ORCID,Njue Lucy G.²^ORCID,Kaindi Dasel W. M.²^ORCID,Ogutu Fredrick O.³^ORCID,Owade Joshua O.³^ORCID

Affiliation:

1. Elimu Millers Department, Moi University, Eldoret, Kenya

2. Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya

3. Food Technology Division, Kenya Industrial Research and Development Institute, GPO, Nairobi, Kenya

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1812505

Reference100 articles.

1. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017

2. Isolation of Salmonella from ready-to-eat poultry meat and evaluation of its survival at low temperature, microwaving and simulated gastric fluids

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread;Food Science & Nutrition;2021-07-20

2. Food products as potential carriers of SARS-CoV-2;Food Control;2021-05

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