Publication | Closed Access
A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes
49
Citations
24
References
2010
Year
Meat PackagingHaccp PlanMycotoxin FormationFood MycologyAgricultural EconomicsMycotoxicologyMycotoxinsMicrobiologyMeat QualityFood QualityMycotoxigenic HazardsMeat ScienceFood SafetyHealth Sciences
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|---|---|---|
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