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FAO/WHO Guidelines on Risk Characterization of Microbiological Hazards in Food.
Risk characterization is one of the four steps of microbiological risk assessment, which include hazard identification, exposure assessment, hazard characterization and risk characterization. Risk characterization is defined as an estimation of the probability of occurrence and severity of known or...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores Corporativos: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Geneva :
World Health Organization,
2009.
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| Colección: | Microbiological Risk Assessment Series, No. 17
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| Temas: | |
| Acceso en línea: | Texto completo |