Prevention and control of food-borne salmonellosis through application of hazard analysis critical control point (HACCP) - Concepedia

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Prevention and control of food-borne salmonellosis through application of hazard analysis critical control point (HACCP)

84

Citations

2

References

1987

Year

Brandi Simonsen, Frank L. Bryan, John H. B. Christian, T.A. Roberts, R. B. Tompkin, J. H. Silliker

International Journal of Food Microbiology

Microbial HazardAquacultureFoodborne IllnessFood MicrobiologyFood-borne SalmonellosisMicrobiologyInfection ControlPublic HealthFood Safety Risk AssessmentMedicineFoodborne HazardEpidemiologyFood SafetyMicrobial Risk Assessment

References

	Year	Citations

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