A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect (FAO/WHO, 2016).

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Additional Info
Field Value
Authors Ungaretti Haberbeck, Leticia; Rodr�guez, Carolina Plaza; Desvignes, Virginie; Dalgaard, Paw; Sanaa,Moez; Guillier, Laurent; Nauta, Maarten; Filter, Matthias
Date 2018
Journal Microbial Risk Analysis
Reference-DOI 10.1016/j.mran.2018.06.001
Reference-Link https://www.sciencedirect.com/science/article/pii/S2352352218300100
system:type RAKIPTerm
Management Info
Field Value
Author taras_guenther
Last Updated 26 September 2019, 13:00 (CEST)
Created 26 September 2019, 13:00 (CEST)