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    Guidelines for Listeria Testing of Environmental, Raw Product and Finished Product Samples in Smoked Seafood Processing Facilities

    New search for: Scott, Virginia N.
    New search for: Wiedmann, Martin
    New search for: Hicks, Doris
    New search for: Collette, Robert
    New search for: Jahncke, Michael L.
    New search for: Gall, Ken

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    Guidelines for Listeria Testing of Environmental, Raw Product and Finished Product Samples in Smoked Seafood Processing Facilities

    New search for: Scott, Virginia N.
    New search for: Wiedmann, Martin
    New search for: Hicks, Doris
    New search for: Collette, Robert
    New search for: Jahncke, Michael L.
    New search for: Gall, Ken

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Guidelines for Listeria Testing of Environmental, Raw Product and Finished Product Samples in Smoked Seafood Processing Facilities

    New search for: Scott, Virginia N.
    New search for: Wiedmann, Martin
    New search for: Hicks, Doris
    New search for: Collette, Robert
    New search for: Jahncke, Michael L.
    New search for: Gall, Ken

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Page navigation

    Document information
    Similar titles

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    Document information
    Title:

    Guidelines for Listeria Testing of Environmental, Raw Product and Finished Product Samples in Smoked Seafood Processing Facilities

    Contributors:

    Scott, Virginia N. (author) / Wiedmann, Martin / Hicks, Doris / Collette, Robert / Jahncke, Michael L. / Gall, Ken

    Published in:

    Food protection trends

    Publication date:

    2005

    ISSN:

    1541-9576

    Type of media:

    Article (Journal)

    Type of material:

    Print

    Language:

    English

    Classification:

    BKL:  46.00 / 43.00 Umweltforschung, Umweltschutz: Allgemeines / 46.00 Tiermedizin: Allgemeines / 43.00

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