{"infobox":{"dc_creator":"WooScraper_v1","dc_date_year":1999,"dc_identifier":"nl.oorg10123.2j.1999.351","dc_publisher":"oorg10123","dc_publisher_name":"Rijksinstituut voor Volksgezondheid en Milieu","dc_source":"https://www.rivm.nl/publicaties/quantitative-risk-analysis-of-spore-forming-bacteria-in-cooked-chilled-foods-containing","dc_title":"Quantitative risk analysis of spore-forming bacteria in cooked chilled foods containing vegetables | RIVM","dc_type":"2j","dc_type_description":"2j - Onderzoek","foi_extraMetadata":{},"foi_files":[],"foi_isWoo":"Ja","foi_page_title":"Onderzoek Rijksinstituut voor Volksgezondheid en Milieu","foi_publishedDate":"1999-11-18","foi_retrievedDate":"2024-12-01","tooiwl_type":"c_fdaee95e"},"resource":"nl.oorg10123.2j.1999.351"}