The HACCP concept: specification of criteria using quantitative risk assessment.

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

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)
Original languageEnglish
Pages (from-to)397-408
JournalFood Microbiology
Volume11
DOIs
Publication statusPublished - 1994

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