TY  - BOOK
ED  - World Health Organization
ED  - Food and Agriculture Organization of the United Nations
TI  - Risk charachterization of microbiological hazards in food: Guidelines 
SN  - 978-92-4-154789-5
PY  - 2009///
CY  - Geneva
PB  - World Health Organization
KW  - Microbiology
KW  - Food contamination
KW  - analysis
KW  - Risk assessment
KW  - Guidelines
N1  - Includes bibliographical references
ER  -