Ata uhi

Risk characterization of microbiological hazards in food guidelines.

Whakaatu ērā atu putanga (1)
I tiakina i:
Ngā taipitopito rārangi puna kōrero
Ngā kaituhi rangatōpū: World Health Organization, Food and Agriculture Organization of the United Nations, ebrary, Inc
Hōputu: Tāhiko īPukapuka
Reo:Ingarihi
I whakaputaina: Geneva, Switzerland : Rome, Italy : World Health Organization ; Food and Agriculture Organization of the United Nations, 2009.
Rangatū:Microbiological risk assessment series ; 17.
Ngā marau:
Foodborne diseases.
Food contamination > Risk assessment.
Food > Microbiology.
Health risk assessment.
Food industry and trade > Risk management.
Electronic books.
Urunga tuihono:An electronic book accessible through the World Wide Web; click to view
Ngā Tūtohu: Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
Whakaahuatanga
Whakaahutanga tūemi:"The development of these guidelines was by the Secretariat of the Joint WHO/FAO Expert Meetings on Microbiological Risk Assessment (JEMRA)"--P. vii.
Whakaahuatanga ōkiko:xiii, 119 p. : ill.
Rārangi puna kōrero:Includes bibliographical references (p. [109]-113).

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