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Agricola

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News brief.

• Source: OECD Observer. 2000, pages. 4

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DELIVERING FOOD SAFETY, FOOD QUALITY, AND SUSTAINABLE PRODUCTION PRACTICES: THE LABEL ROUGE POULTRY SYSTEM IN FRANCE.

• Authors : WESTGREN, RANDALL E.

• Source: American Journal of Agricultural Economics. 1999, Vol. 81, Issue 5, pages. 1107

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ENSURING FOOD SAFETY AND QUALITY IN FARM-LEVEL PRODUCTION: EMERGING LESSONS FROM THE PORK INDUSTRY.

• Authors : UNNEVEHR, LAURIAN J.; MILLER, GAY Y.; GOMEZ, MIGUEL I.

• Source: American Journal of Agricultural Economics. 1999, Vol. 81, Issue 5, pages. 1096

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PRESERVING AND COMMUNICATING FOOD SAFETY GAINS.

• Authors : HOOKER, NEAL H.; NAYGA JR., RODOLFO M.; SIEBERT, JOHN W.

• Source: American Journal of Agricultural Economics. 1999, Vol. 81, Issue 5, pages. 1102

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Safety by design: the meat industry's commitment to maximum food safety is a driving force in plant design and construction. (Special Report).

• Authors : Bardic, Allison

• Source: The National Provisioner. 2003, Vol. 217, Issue 6, pages. 9

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Agricola

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EU ENLARGEMENT: COMMISSIONER BYRNE ON FOOD SAFETY CHALLENGES.

• Source: Europe-East. 2002, pages. 206

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.... Improvement in home food safety practices appears to be on the decline.

• Source: The Food Institute Report. 2001, pages. 10

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The mysteries of food preparation are best left hidden.

• Authors : MILLER, MICHAEL

• Source: San Antonio Business Journal. 2001, Vol. 15, Issue 13, pages. 67

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