A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

Publication details

Journal : Food Control , vol. 22 , p. 831–837 , 2011

International Standard Numbers :
Printed : 0956-7135
Electronic : 1873-7129

Publication type : Academic article

Issue : 6

Links :

DOI : doi.org/10.1016/j.foodcont.201...