Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium

✍ Scribed by M. Uyttendaele; K. Baert; Y. Ghafir; G. Daube; L. De Zutter; L. Herman; K. Dierick; D. Pierard; J.J. Dubois; B. Horion; J. Debevere

• Book ID: 113645694
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 601 KB
• Volume: 111
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2006.05.023