![](/img/cover-not-exists.png)
A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes
Dereje T. Asefa, Cathrine F. Kure, Ragnhild O. Gjerde, Solveig Langsrud, Mohamed K. Omer, Truls Nesbakken, Ida SkaarVolume:
22
Year:
2011
Language:
english
DOI:
10.1016/j.foodcont.2010.09.014
File:
PDF, 411 KB
english, 2011