Minimising risks posed by mycotoxins utilising the HACCP concept

Minimising risks posed by mycotoxins utilising the HACCP concept

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Main Authors: Park, D.L., FAO, Rome (Italy). Food and Nutrition Div. eng, Joint FAO/WHO/UNEP International Conference on Mycotoxins eng 3-6 Mar 1999 3 Tunis (Tunisia), Njapau, H., Boutrif, E., WHO, Geneva (Switzerland) eng, UNEP, Nairobi (Kenya) eng
Format: Texto biblioteca
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Published: Rome (Italy) 1999
Subjects:FOODS, CONTAMINATION, MYCOTOXINS, HACCP, RISK, HEALTH HAZARDS, DANGER POUR LA SANTE, PRODUIT ALIMENTAIRE, MYCOTOXINE, RISQUE, PELIGRO PARA LA SALUD, ALIMENTOS, CONTAMINACION, MICOTOXINAS, ARICPC, RIESGO,
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