BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

540 related articles for article (PubMed ID: 15156035)

  • 21. Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveys.
    Røssvoll EH; Ueland Ø; Hagtvedt T; Jacobsen E; Lavik R; Langsrud S
    J Food Prot; 2012 Sep; 75(9):1673-90. PubMed ID: 22947476
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Food safety begins on the farm: the viewpoint of the producer.
    Olson KE; Slack GN
    Rev Sci Tech; 2006 Aug; 25(2):529-39. PubMed ID: 17094695
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Critical control points of complementary food preparation and handling in eastern Nigeria.
    Ehiri JE; Azubuike MC; Ubbaonu CN; Anyanwu EC; Ibe KM; Ogbonna MO
    Bull World Health Organ; 2001; 79(5):423-33. PubMed ID: 11417038
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Information systems in food safety management.
    McMeekin TA; Baranyi J; Bowman J; Dalgaard P; Kirk M; Ross T; Schmid S; Zwietering MH
    Int J Food Microbiol; 2006 Dec; 112(3):181-94. PubMed ID: 16934895
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Application of hazard analysis critical control point (HACCP) as a possible control measure for Opisthorchis viverrini infection in cultured carp (Puntius gonionotus).
    Khamboonruang C; Keawvichit R; Wongworapat K; Suwanrangsi S; Hongpromyart M; Sukhawat K; Tonguthai K; Lima dos Santos CA
    Southeast Asian J Trop Med Public Health; 1997; 28 Suppl 1():65-72. PubMed ID: 9656352
    [TBL] [Abstract][Full Text] [Related]  

  • 26. [The HACCP method for personnel education].
    Biondi A; Antonini A; Pasca Raymondo F; Tarsitani G
    Ann Ig; 2006; 18(1):31-9. PubMed ID: 16649501
    [TBL] [Abstract][Full Text] [Related]  

  • 27. The color of hamburger: slow steps toward the development of a science-based food safety system in the United States.
    Morris JG
    Trans Am Clin Climatol Assoc; 2003; 114():191-201; discussion 201-2. PubMed ID: 12813920
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.
    Lupien JR
    Asia Pac J Clin Nutr; 2007; 16 Suppl 1():74-9. PubMed ID: 17392080
    [TBL] [Abstract][Full Text] [Related]  

  • 29. [HACCP--system of analysis to determine critical control points to assure food safety].
    Cwiek-Ludwicka K
    Rocz Panstw Zakl Hig; 1995; 46(1):39-52. PubMed ID: 7481503
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Bio-markers: traceability in food safety issues.
    Raspor P
    Acta Biochim Pol; 2005; 52(3):659-64. PubMed ID: 16175240
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Human health problems associated with current agricultural food production.
    Bhat RV
    Asia Pac J Clin Nutr; 2008; 17 Suppl 1():91-4. PubMed ID: 18296310
    [TBL] [Abstract][Full Text] [Related]  

  • 32. [The Hazard Analysis Critical Control Point approach (HACCP) in meat production].
    Berends BR; Snijders JM
    Tijdschr Diergeneeskd; 1994 Jun; 119(12):360-5. PubMed ID: 8016820
    [TBL] [Abstract][Full Text] [Related]  

  • 33. HACCP approach to ensure the safety and quality of food packaging.
    Bovee EH; de Kruijf N; Jetten J; Barendsz AW
    Food Addit Contam; 1997; 14(6-7):721-35. PubMed ID: 9373535
    [TBL] [Abstract][Full Text] [Related]  

  • 34. [The hygiene of refrigerated and frozen foods].
    Sinell HJ
    Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1989 Apr; 187(4-6):533-45. PubMed ID: 2500811
    [TBL] [Abstract][Full Text] [Related]  

  • 35. A few good tools to start HACCP (Hazard Analysis Critical Control Point) program.
    Marchiony A
    Healthc Foodserv; 1996; 6(4):4-5, 16. PubMed ID: 10164389
    [No Abstract]   [Full Text] [Related]  

  • 36. [On peculiarities of introduction of HACCP in public catering].
    Matison VA; Ktiukova EV; Shilov GIu
    Vopr Pitan; 2006; 75(6):51-4. PubMed ID: 17313047
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Improving the safety of street-vended food.
    Moy G; Hazzard A; Käferstein F
    World Health Stat Q; 1997; 50(1-2):124-31. PubMed ID: 9282395
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Preparing your operation for the HACCP (Hazard Analysis of Critical Control Point) process.
    Norton C
    Food Manage; 1992 May; 27(5):64. PubMed ID: 10118777
    [No Abstract]   [Full Text] [Related]  

  • 39. Hazard analysis critical control point (HACCP) in public catering services: a modified method, combined to bacteriologic assay.
    Ferrari P
    Ann Ist Super Sanita; 1992; 28(4):459-64. PubMed ID: 1303037
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Infant food problems and analytical aspects of providing safe and wholesome infant foods.
    Read RB
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1505-8. PubMed ID: 7174595
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 27.