Meat and Meat Products

dc.creator	Arvanitoyannis, I. S.	en
dc.creator	Varzakas, T. H.	en
dc.creator	Tserkezou, P.	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.ch4
dc.identifier.isbn	9781405153669
dc.identifier.uri	http://hdl.handle.net/11615/25951
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-s2.0-78651273036&partnerID=40&md5=36f4c88a4ff48149092bedcb9c7581aa
dc.subject	Critical control point (CCP) for foodborne infection prevention	en
dc.subject	Food-associated outbreaks of illness caused by micro-organisms	en
dc.subject	Good manufacturing practices (GMPs)	en
dc.subject	HACCP application in bovine fatling	en
dc.subject	HACCP system implementation in slaughterhouse - essential management tool	en
dc.subject	Hazard Analysis and Critical Control Point (HACCP) concept	en
dc.subject	Meat and meat products	en
dc.subject	New community legal basis	en
dc.subject	Non-acid technologies for meat disinfection	en
dc.subject	Standard operating procedures (SOPs)	en
dc.title	Meat and Meat Products	en
dc.type	bookChapter	en

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