Food safety

dc.creatorRafael Djalma Chaves
dc.creatorVerônica Ortiz Alvarenga
dc.creatorFernanda Bovo Campagnollo
dc.creatorMagdevis Yanet Rodríguez-Caturla
dc.creatorJuan Martín Oteiza
dc.creatorAnderson de Souza Sant'Ana
dc.date.accessioned2022-05-25T19:27:57Z
dc.date.accessioned2022-10-03T22:57:27Z
dc.date.available2022-05-25T19:27:57Z
dc.date.available2022-10-03T22:57:27Z
dc.date.created2022-05-25T19:27:57Z
dc.date.issued2017
dc.identifierhttps://doi.org/10.1016/B978-0-444-63666-9.00009-1
dc.identifier978-0-444-63666-9
dc.identifierhttp://hdl.handle.net/1843/41970
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3814027
dc.publisherUniversidade Federal de Minas Gerais
dc.publisherBrasil
dc.publisherFAR - DEPARTAMENTO DE ALIMENTOS
dc.publisherUFMG
dc.publisherElsevier
dc.relationCurrent developments in biotechnology and bioengineering
dc.rightsAcesso Restrito
dc.subjectBiological hazards
dc.subjectChemical hazards
dc.subjectFood security
dc.subjectPathogens
dc.subjectPhysical hazards
dc.subjectPublic health
dc.subjectQuantitative risk assessment
dc.subjectRisk analysis
dc.titleFood safety
dc.typeCapítulo de Livro


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