Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1998

Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables

F. van Leusden
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hal-02771234 , version 1 (04-06-2020)

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  • HAL Id : hal-02771234 , version 1
  • PRODINRA : 140408

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Frederic Carlin, F. van Leusden. Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables. 3. Karlsruhe nutrition symposium, Oct 1998, Karlsruhe, Germany. ⟨hal-02771234⟩
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