TY  - BOOK
ED  - World Health Organization
ED  - Food and Agriculture Organization of the United Nations
TI  - Microbiological hazards in fresh leafy vegetables and herbs : : meeting report
T2  - Microbiological risk assessment series
SN  - 9789241563789
PY  - 2008///
CY  - Geneva
PB  - WHO
KW  - Food Contamination
KW  - Vegetables
KW  - microbiology
KW  - Asteraceae
KW  - growth and development
KW  - Angiosperms
KW  - Food Industry
KW  - standards
KW  -  Food Handling
KW  - methods
KW  - Environment and Public Health
KW  - Risk Assessment
UR  - https://apps.who.int/iris/bitstream/handle/10665/44031/9789241563789_eng.pdf?sequence=1&isAllowed=y
ER  -