| 000 | 01004nam a22003137a 4500 | ||
|---|---|---|---|
| 001 | D0001B003997 | ||
| 003 | DOH | ||
| 005 | 20210128153420.0 | ||
| 008 | 210128b ||||| |||| 00| 0 eng d | ||
| 020 | _a9789241547895 | ||
| 040 | _erda | ||
| 245 | 0 | 0 |
_aRisk characterization of microbiological hazards in food : _bguidelines |
| 260 |
_aGeneva : _bWHO, _c2009. |
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| 300 | _axiii, 119 pages. | ||
| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarier _avolume |
||
| 490 |
_aMicrobiological risk assessment series ; _vno. 17 |
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| 650 | 2 | _aFood Microbiology | |
| 650 | 2 | _aFood Contamination | |
| 650 | 2 | _aWater Microbiology | |
| 650 | 2 | _aRisk Assessment | |
| 650 | 2 | _aRisk Management | |
| 650 | 2 | _aGuideline | |
| 710 | 2 | _aWorld Health Organization | |
| 710 | 2 | _aFood and Agriculture Organization of the United Nations | |
| 856 | _uhttps://apps.who.int/iris/bitstream/handle/10665/44224/9789241547895_eng.pdf?sequence=1&isAllowed=y | ||
| 942 |
_2nlm _cBK |
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| 999 |
_c2561 _d2561 |
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