TY  - GEN
ED  - World Health Organization
TI  - Joint fao/who expert consultation on risk assessment of microbiological hazards in foods
U1  - 576.163 / J64 
PY  - 2001///
CY  - Geneva
PB  - Fao
KW  - Alimentos - contaminacion
KW  - Riesgos microbiologicos
N1  - 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
ER  -