{"title":"Hygienic Requirements and Means of Prevention of Microbial Contamination of Food","authors":"N. Skovgaard","doi":"10.1201/9780203750346-26","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":280118,"journal":{"name":"international Food Safety handbook","volume":"9 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international Food Safety handbook","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9780203750346-26","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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