Prevention and control of food-borne salmonellosis through application of hazard analysis critical control point (HACCP)
- 30 June 1987
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 4 (3) , 227-247
- https://doi.org/10.1016/0168-1605(87)90040-7
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Microbiology of Mayonnaise and Salad Dressing: A ReviewJournal of Food Protection, 1977