Food safety risk assessment in China: Past, present and future

Author:

Wu Yong-ning,Liu Pei,Chen Jun-shi

Funder

National Natural Science Foundation of China

Public Welfare Projects for Health under NHFPC

EU Horizon 2020 Research and Innovation Action

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference68 articles.

1. Comparison of two models for the estimation of usual intake addressing zero consumption and non-normality;Boer;Food Additives & Contaminants: Part A,2009

2. Policies and practices for aquaculture food safety in China;Broughton;Food Policy,2010

3. Quantitative risk assessment of Vibrio parahaemolyticus in retail raw oysters in Fujian;Chen;Chinese Journal of Food Hygiene,2006

4. Ethyl carbamate in alcoholic beverages from China: Levels, dietary intake, and risk assessment;Chen;Food Control,2017

5. Overview of food safety situation in China;Chen,2017

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