The HACCP concept: specification of criteria using quantitative risk assessment

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Notermans, S., et al. “The HACCP Concept: Specification of Criteria Using Quantitative Risk Assessment”. Food Microbiology, vol. 12, 1995, pp. 81-90, https://doi.org/10.1016/s0740-0020(95)80082-4.
Notermans, S., Gallhoff, G., Zwietering, M., & Mead, G. (1995). The HACCP concept: specification of criteria using quantitative risk assessment. Food Microbiology, 12, 81-90. https://doi.org/10.1016/s0740-0020(95)80082-4
Notermans S, Gallhoff G, Zwietering M, Mead G. The HACCP concept: specification of criteria using quantitative risk assessment. Food Microbiology. 1995;12:81-90.
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  • Technology: Home economics: Nutrition. Foods and food supply
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 49 1994
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 1993
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  • Technology: Home economics: Nutrition. Foods and food supply
  • Agriculture
  • Agriculture: Agriculture (General)
 30 1993
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Refrences Analysis
Category Category Repetition
Medicine: Internal medicine: Infectious and parasitic diseases5
Science: Microbiology5
Technology: Chemical technology: Food processing and manufacture4
Technology: Home economics: Nutrition. Foods and food supply4
Agriculture4
Agriculture: Agriculture (General)4
Medicine: Public aspects of medicine3
Medicine: Internal medicine: Specialties of internal medicine: Immunologic diseases. Allergy3
Medicine: Internal medicine: Special situations and conditions: Industrial medicine. Industrial hygiene2
Medicine: Medicine (General)2
Social Sciences2
Technology: Chemical technology: Biotechnology2
The category Medicine: Internal medicine: Infectious and parasitic diseases 5 is the most frequently represented among the references in this article. It primarily includes studies from Food Microbiology The chart below illustrates the number of referenced publications per year.
Refrences used by this article by year