The HACCP concept: specification of criteria using quantitative risk assessment
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Cited by 11 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. Modeling the growth, survival and death of microbial pathogens in foods;Foodborne Pathogens;2009
2. Microbial Risk Assessment as a Tool for Guiding Food Safety;International Handbook of Foodborne Pathogens;2003-03-18
3. Quantifying recontamination through factory environments?a review;International Journal of Food Microbiology;2003-01-25
4. Conditional Dose-Response Relationships for Microorganisms: Development and Application;Risk Analysis;2002-06
5. Quantitative considerations used in HACCP applied for a hot-fill production line;Food Control;1999-06
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