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The HACCP concept: specification of criteria using quantitative risk assessment
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title
The HACCP concept: specification of criteria using quantitative risk assessment
(English)
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author name string
S. Notermans
series ordinal
1
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G. Gallhoff
series ordinal
2
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M.H. Zwietering
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3
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G.C. Mead
series ordinal
4
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publication date
February 1995
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published in
Food Microbiology
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volume
12
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page(s)
81-90
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cites work
Estimates of morbidity and mortality rates for diarrheal diseases in American children.
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https://api.crossref.org/works/10.1016%2FS0740-0020%2895%2980082-4
retrieved
7 January 2021
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Specific human antibodies to enterotoxins A, B, and C1 of Staphylococcus: their increased synthesis in staphylococcal infection.
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https://api.crossref.org/works/10.1016%2FS0740-0020%2895%2980082-4
retrieved
7 January 2021
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Use of microbial risk assessment in setting US drinking water standards
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reference URL
https://api.crossref.org/works/10.1016%2FS0740-0020%2895%2980082-4
retrieved
7 January 2021
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An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt
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reference URL
https://api.crossref.org/works/10.1016%2FS0740-0020%2895%2980082-4
retrieved
7 January 2021
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inferred from DOI database lookup
The HACCP concept: identification of potentially hazardous micro-organisms
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reference URL
https://api.crossref.org/works/10.1016%2FS0740-0020%2895%2980082-4
retrieved
7 January 2021
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10.1016/S0740-0020(95)80082-4
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