A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes
- 1 June 2011
- journal article
- Published by Elsevier BV in Food Control
- Vol. 22 (6), 831-837
- https://doi.org/10.1016/j.foodcont.2010.09.014
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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