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Paper

Written Paper

Minimizing risks posed by mycotoxins utilizing the HACCP (Hazard Analysis and Critical Control Point) concept  [1999]

Park, D.L. Njapau, H. Boutrif, E.

استعراض النص الكامل

NOT AVAILABLE

المجلة

Food, Nutrition and Agriculture (FAO)Alimentation, Nutrition et Agriculture (FAO)Alimentacion, Nutricion y Agricultura (FAO)

الرقم التسلسلي المعياري الدولي (ردمد) : 1014-806X

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