Abstract
Methods used for the assessment and control of microbial risks from drinking water can be applied to food risks as well, but a substantial database is needed.
| Original language | English (US) |
|---|---|
| Pages | 91-94 |
| Number of pages | 4 |
| Volume | 51 |
| No | 4 |
| Specialist publication | Food Technology |
| State | Published - Apr 1997 |
ASJC Scopus subject areas
- Food Science
- General Chemistry
- Industrial and Manufacturing Engineering