Dairy Foods

dc.creator	Arvanitoyannis, I. S.	en
dc.creator	Varzakas, T. H.	en
dc.creator	Koukaliaroglou-Van Houwelingen, M.	en
dc.date.accessioned	2015-11-23T10:23:08Z
dc.date.available	2015-11-23T10:23:08Z
dc.date.issued	2009
dc.identifier	10.1002/9781444320923.ch3
dc.identifier.isbn	9781405153669
dc.identifier.uri	http://hdl.handle.net/11615/25950
dc.source	HACCP and ISO 22000: Application to Foods of Animal Origin	en
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84889350219&partnerID=40&md5=46b03277d1634cd46bb256539f6b6844
dc.subject	Bovine milk-derived ingredients (non-fat dried milk [NFDM])	en
dc.subject	Bovine viral-diarrhoea (BVD), enzootic bovine leucosis (EBL), neosporosis - diseases on dairy farms	en
dc.subject	CCPs in production line of kasseri and kefalotyri	en
dc.subject	Dairy foods	en
dc.subject	Dairy products and enzymes	en
dc.subject	E. coli O157 and verocytotoxin-producing Escherichia coli (VTEC) - in raw milk	en
dc.subject	Generally-recognised-as-safe (GRAS) status	en
dc.subject	HACCP system - helping manufacturers in producing safe food	en
dc.subject	Listeria monocytogenes - hazard in dairy products	en
dc.subject	Risk assessment of food products - interwoven with risk analysis system and HACCP	en
dc.title	Dairy Foods	en
dc.type	bookChapter	en

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