Minimizing Microbial Hazards for Fresh Fruits and Vegetables
| dc.contributor.author | Gast, Karen L. B. | |
| dc.contributor.author | Holt, Kim | |
| dc.date.accessioned | 2025-11-05T18:44:20Z | |
| dc.date.available | 2025-11-05T18:44:20Z | |
| dc.date.issued | 2000-12 | |
| dc.date.published | 2000-12 | |
| dc.description.abstract | This publication serves as a guide to basic microbial food safety principles. | |
| dc.identifier.uri | https://hdl.handle.net/2097/45979 | |
| dc.rights | This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. | |
| dc.rights.uri | http://rightsstatements.org/vocab/InC-EDU/1.0/ | |
| dc.subject | MF2484 | |
| dc.subject | Health and Safety | |
| dc.subject | fruits and vegetables | |
| dc.subject | MF | |
| dc.title | Minimizing Microbial Hazards for Fresh Fruits and Vegetables | |
| dc.title.alternative | MF2484_2000_12 | |
| dc.type | Text |
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