Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium

• Autores: J. Debevere, B. Horion, Y. Ghafir, D. Pierard, K. Dierick, K. Baert, L. De Zutter, J.J. Dubois, L. Herman, G. Daube, Mieke Uyttendaele
• Localización: International journal of food microbiology, ISSN 0168-1605, Vol. 111, Nº. 2, 2006, págs. 149-163
• Idioma: inglés
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