TY  - BOOK
ED  - World Health Organization
TI  - Risk characterization of microbiological hazards in food : : guidelines 
T2  - Microbiological risk assessment; 17 
SN  - 978-92-4-154789-5
AV  - RA601.5.R58 2009 
PY  - 2009///
CY  - Rome :	
PB  - WHO
KW  - Foodborne diseases
KW  - Food contamination
KW  - Risk assessment
KW  - Food industry and trade
KW  - Microbiology
KW  -  Water microbiology
KW  - Risk management
ER  -