TY  - BOOK
ED  - International Commission on Microbiological Specifications for Foods
TI  - Micro-organisms in foods 5: characteristics of microbial pathogens 
SN  - 041247350X
PY  - 1996///
CY  - London
PB  - Blackie Academic & Professional
KW  - Food
KW  - Microbiology
KW  - Pathogenic microorganisms
KW  - Food poising
ER  -