The HACCP concept: identification of potentially hazardous microorganisms.

S. Notermans, M.H. Zwietering, G.C. Mead

Research output: Contribution to journalArticleAcademicpeer-review

59 Citations (Scopus)
Original languageEnglish
Pages (from-to)203-214
JournalFood Microbiology
Volume11
Publication statusPublished - 1994

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