ShareAssessing microbiological risks.
Appréciation des risques microbiologiques.
Author(s) : CORNU M., BERGIS H., MICONNET N., et al.
Type of article: Article
Summary
In order to control food risks incurred by the population, scientific analyses must be carried. The approach presented in this article is to assess risks as a preventive measure to guarantee consumer protection.
Details
- Original title: Appréciation des risques microbiologiques.
- Record ID : 2004-0746
- Languages: French
- Source: Rev. gén. Froid - vol. 92 - n. 1032
- Publication date: 2003/04
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1999
- Languages : Japanese
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Evolution of the sensory science discipline.
- Author(s) : SCHUTZ H. G.
- Date : 1998/08
- Languages : English
- Source: J. Food Technol. - vol. 52 - n. 8
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Microbiologie alimentaire : évaluation de la pr...
- Author(s) : VIVEGNIS J., OGER R., DECALLONNE J.
- Date : 1997
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- Source: Sci. Aliments - vol. 17 - n. 6
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- Author(s) : DEPLEDT F.
- Date : 1983/06
- Languages : French
- Source: Surgélation - 28-37; 3 phot.
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Thermal stimulation of taste.
- Author(s) : CRUZ A., GREEN B. G.
- Date : 2000/02/24
- Languages : English
- Source: Nature - vol. 403 - n. 6772
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