Meat and Meat Products

Auteur

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

Date

2009

DOI

10.1002/9781444320923.ch4

Sujet

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)

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URI

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

Collections

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