TY - BOOK TI - Hazard characterization for pathogen in food and water: guidelines T2 - Microbiological risk assessment SN - 92-4-156237-4 U1 - 363.19'22 PY - 2003/// CY - Ginebra, Sui. PB - WHO KW - Infecciones KW - Modelos Matemáticos KW - Microbiología de Alimentos ER -