| 标题 |
Development of risk-based critical limits in HACCP plans through quantitative microbial risk assessment: Salmonella risk in a poultry meat supply chain case in Taiwan |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Control 作者:Che-Lun Mai; Yu-Hao Chou; Kelvin Chou; Fang-Jing Song; Hsin-I Hsiao 出版日期:2025-06-09 |
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(2025-6-4)