Microbiological hazards in fresh leafy vegetables and herbs meeting report
| Corporate Author: | Food and Agriculture Organization of the United Nations (-), World Health Organization |
|---|---|
| Format: | Book |
| Bahasa: | eng |
| Terbitan: |
Rome :
Food and Agriculture Organization of the United Nations
, 2008.
|
| Series: |
Microbiological risk assessment ;
14 |
| Subjects: |
Daftar Isi:
- Introduction
- Fresh and fresh-cut leafy vegetables and herbs
- Production environment of leafy vegetables and herbs
- Soil amendments and fertilizers
- Water
- Harvest, field packing and packinghouses
- Processing
- Marketing and the cold chain
- Education and training
- Data gaps.