TY  - BOOK
ED  - World Health Organization
ED  - Food and Agriculture Organization of the United Nations
TI  - Risk characterization of microbiological hazards in food : : guidelines
T2  - Microbiological risk assessment series ; 
SN  - 9789241547895
PY  - 2009///
CY  - Geneva : 
PB  - WHO
KW  - Food Microbiology
KW  - Food Contamination
KW  - Water Microbiology
KW  - Risk Assessment
KW  - Risk Management
KW  - Guideline
UR  - https://apps.who.int/iris/bitstream/handle/10665/44224/9789241547895_eng.pdf?sequence=1&isAllowed=y
ER  -