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For: Ropkins K, Beck AJ. Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach. Nahrung 2002;46:258-69. [PMID: 12224422 DOI: 10.1002/1521-3803(20020701)46:4<258::aid-food258>3.0.co;2-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]

For:	Ropkins K, Beck AJ. Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach. Nahrung 2002;46:258-69. [PMID: 12224422 DOI: 10.1002/1521-3803(20020701)46:4<258::aid-food258>3.0.co;2-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]

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(The first 100,000 artilces are displayed in RCA.)