Minimizing risks posed by mycotoxins utilizing the HACCP (Hazard Analysis and Critical Control Point) concept [1999]
Park, D.L. Njapau, H. Boutrif, E.
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Publicación
Food, Nutrition and Agriculture (FAO)Alimentation, Nutrition et Agriculture (FAO)Alimentacion, Nutricion y Agricultura (FAO)
ISSN : 1014-806X
Other information
Idioma : English
Tipo : Summary
In AGRIS since : 2004
Issue : 23
Start Page : 49
End Page : 56
All titles :
" Minimizing risks posed by mycotoxins utilizing the HACCP (Hazard Analysis and Critical Control Point) concept "