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dc.contributor.authorWorld Health Organizationen
dc.contributor.authorFood and Agriculture Organization of the United Nationsen
dc.coverage.spatialGeneva
dc.date.accessioned2012-06-16T15:01:10Z
dc.date.available2012-06-16T15:01:10Z
dc.date.created2011en
dc.date.issued2011en
dc.identifier.isbn9789241548243
dc.identifier.issn1726-5274
dc.identifier.urihttps://iris.who.int/handle/10665/44659
dc.descriptionxi, 127 p.en
dc.language.isoenen
dc.publisherWorld Health Organization
dc.publisherWorld Health Organization
dc.relation.ispartofseriesMicrobiological risk assessment series ; no. 18en
dc.subject.meshEscherichia coli Infectionsen
dc.subject.meshMeat Productsen
dc.subject.meshFoodborne Diseasesen
dc.subject.meshFood Contaminationen
dc.subject.meshRisk Assessmenten
dc.subject.otherNutrition and Food Safetyen
dc.titleEnterohaemorrhagic Escherichia coli in raw beef and beef products: approaches for the provision of scientific advice: meeting reporten
dc.subject.meshqualifiermicrobiologyen
dc.subject.meshqualifierprevention and controlen


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