Minimizing microbiological food safety risks : potential for preslaughter (preharvest) interventions /

Bibliographic Details
Main Author:	Sofos, J. N.
Corporate Authors:	Colorado State University. Center for Red Meat Safety, National Cattlemen's Beef Association (U.S.)
Other Authors:	Belk, K. E., Smith, G. C.
Format:	Book
Language:	English
Published:	Fort Collins, Co. : Center for Red Meat Safety, Colorado State University, 1998.
Subjects:	Food industry and trade. Food contamination. Food industry and trade > Sanitation. Food Microbiology. Food Contamination. Food Industry.

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