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The production of safe foods
This article summarizes the steps that a food producer takes to ensure that bacterial food poisoning risks are minimized. These include microbiological control of raw materials, processes and the final products. The importance of good process control as the best means of reducing the food poisoning...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
1974
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2495635/ https://ncbi.nlm.nih.gov/pubmed/4467861 |
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