Authors:
HUGGETT A
PETERSEN BJ
WALKER R
FISHER CE
NOTERMANS SHW
ROMBOUTS FM
ABBOTT P
DEBACKERE M
HATHAWAY SC
HECKER EFF
KNAAP AGA
KUZNESOF PM
MEYLAND I
MOY G
NARBONNE JF
PAAKKANEN J
SMITH MR
TENNANT D
WAGSTAFFE P
WARGO J
WURTZEN G
Citation: A. Huggett et al., TOWARDS INTERNATIONALLY ACCEPTABLE STANDARDS FOR FOOD-ADDITIVES AND CONTAMINANTS BASED ON THE USE OF RISK ANALYSIS, Environmental toxicology and pharmacology, 5(4), 1998, pp. 227-236
Authors:
MOTARJEMI Y
KAFERSTEIN F
MOY G
MIYAGAWA S
MIYAGISHIMA K
Citation: Y. Motarjemi et al., IMPORTANCE OF HACCP FOR PUBLIC-HEALTH AND DEVELOPMENT - THE ROLE OF THE WORLD-HEALTH-ORGANIZATION, Food control, 7(2), 1996, pp. 77-85
Citation: G. Moy et al., APPLICATION OF HACCP TO FOOD MANUFACTURING - SOME CONSIDERATIONS ON HARMONIZATION THROUGH TRAINING, Food control, 5(3), 1994, pp. 131-139
Authors:
MOY G
KAFERSTEIN F
KIM YM
MOTARJEMI Y
QUEVEDO F
Citation: G. Moy et al., DIETARY EXPOSURE TO LEAD, CADMIUM, MERCURY AND POLYCHLORINATED-BIPHENYLS, Archiv für Lebensmittelhygiene, 44(2), 1993, pp. 45-51