(Q43334767)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10050681%20AND%20SRC:MED&resulttype=core&format=json

11 November 2019

title

Risk assessment and critical control points from the production perspective (English)

1 reference

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11 November 2019

2

1 reference

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11 November 2019

Isabel Escriche

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10050681%20AND%20SRC:MED&resulttype=core&format=json

11 November 2019

Sebastian Martorell

series ordinal

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10050681%20AND%20SRC:MED&resulttype=core&format=json

11 November 2019

author name string

J A Serra

series ordinal

1

1 reference

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11 November 2019

language of work or name

1 reference

1 January 1999

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10050681%20AND%20SRC:MED&resulttype=core&format=json

International Journal of Food Microbiology

11 November 2019

published in

1 reference

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11 November 2019

volume

46

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10050681%20AND%20SRC:MED&resulttype=core&format=json

11 November 2019

issue

1

1 reference

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11 November 2019

page(s)

9-26

1 reference

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Implementation of HACCP in A Food Processing Plant

11 November 2019

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

Hazard Analysis Critical Control Point (HACCP) Systems for Retail Food and Restaurant Operations

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

Preliminary Estimates of Costs of Foodborne Disease in the United States

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

Foodborne Illness: Perceptions, Experience, and Preventive Behaviors in the United States

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

Assessment of the dose-response relationship of Campylobacter jejuni

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

Incorporation of elements of quantitative risk analysis in the HACCP system

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

Quantitative risk analysis and the production of microbiologically safe food: an introduction

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

The HACCP concept: identification of potentially hazardous micro-organisms

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

The HACCP concept: specification of criteria using quantitative risk assessment

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

Food products and consumer protection: a conceptual approach and a glossary of terms

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

The economic implications of human Salmonella infection

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2898%2900168-8

7 January 2021

10.1016/S0168-1605(98)00168-8

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10050681%20AND%20SRC:MED&resulttype=core&format=json

11 November 2019

1 reference