Establishment of good hygiene practice-based microbiological criteria in food industries: Guidelines using an example for meat preparations
Peran i Sala, Rosa M., Cedeño de Balabarca, Vielka, Etoundi, Jean Martin, Odame-Darkwah, John, Oppong-Otoo, John, Tossougbo Hinson, Dagbégnon Comlan, Wouafo, Marguerite
Published in Food control (01.12.2015)
Published in Food control (01.12.2015)
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