Title:	Management of Microbial Control in HACCP Systems
Author(s):	O.P. Snyder, Jr. and V.K. Juneja
Citation:	In "Control of Foodborne Microorganisms" ed. V.K. Juneja and J.N. Sofos, Marcel Dekker, Inc, New York, NY (2001) Chapter 19 pp. 479-492
Keywords:	foodborne pathogens, food preservation, risk management hazard analysis critical control point (HACCP)
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