{"title":"DEVELOPMENT AND USE OF MICROBIOLOGICAL CRITERIA FOR FOODS","authors":"C. Stannard","doi":"10.1016/s0033-3506(99)00173-0","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":120263,"journal":{"name":"Food science & technology today","volume":"16 6 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"152","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food science & technology today","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/s0033-3506(99)00173-0","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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