ShareImportance of the predictive microbiology for risk minimization in food production processes. 2. Shortcomings and benefits.
Bedeutung der Predictive Microbiology zur Risiko-Minimierung im Herstellungsprozess. 2. Grenzen und Anwendungsmöglichkeiten.
Author(s) : KLEER J., HILDEBRANDT G.
Type of article: Article
Summary
See also IIR Bulletin, reference 2002-0793.
Details
- Original title: Bedeutung der Predictive Microbiology zur Risiko-Minimierung im Herstellungsprozess. 2. Grenzen und Anwendungsmöglichkeiten.
- Record ID : 2002-0792
- Languages: German
- Source: Fleischwirtschaft - vol. 81 - n. 7
- Publication date: 2001/07
- Document available for consultation in the library of the IIR headquarters only.
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