Joint fao/who expert consultation on risk assessment of microbiological hazards in foods 

 - 48 páginas 
 -  Papel 
<br/><br/>Background, cap.2 Conclusions of the expert consultation, cap.7 Hazard identification, hazard characterization and exposure assessment of vibrio spp in seafood, cap.6 Hazard indentification, hazard characterization and exposure assessment of campylobacter spp in broiler chicke Introduction, cap.1 Objectives of the consultation, cap.3 Recomendations, cap.8 Summary of the general discussions, cap.4 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos - contaminacion<br/>Riesgos microbiologicos
<br/><br/><label>Dewey Class. No.: </label>576.163 / J64