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Quantitative Methods for Hazard Characterization of Food-Borne Pathogens

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Figure

Table 1.2.Estimated number of illnesses and death due to foodborne hazards in the
Figure 2.1.Schematic representation of the bootstrap principle (Efron and Tibshirani,
Figure 2.2.
Figure 2.3.Joint confidence region of the parameters for beta-Poisson model fitted to
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