Meat and Meat Products

Autor

Arvanitoyannis, I. S.; Varzakas, T. H.; Tserkezou, P.

Datum

2009

DOI

10.1002/9781444320923.ch4

Schlagwort

Critical control point (CCP) for foodborne infection prevention

Food-associated outbreaks of illness caused by micro-organisms

Good manufacturing practices (GMPs)

HACCP application in bovine fatling

HACCP system implementation in slaughterhouse - essential management tool

Hazard Analysis and Critical Control Point (HACCP) concept

Meat and meat products

New community legal basis

Non-acid technologies for meat disinfection

Standard operating procedures (SOPs)

Zur Langanzeige

URI

http://hdl.handle.net/11615/25951

Collections

Δημοσιεύσεις σε περιοδικά, συνέδρια, κεφάλαια βιβλίων κλπ. [19735]