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Επιστημονικές Δημοσιεύσεις Μελών ΠΘ (ΕΔΠΘ)
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Επιστημονικές Δημοσιεύσεις Μελών ΠΘ (ΕΔΠΘ)
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Meat and Meat Products
Autore
Arvanitoyannis, I. S.
;
Varzakas, T. H.
;
Tserkezou, P.
Data
2009
DOI
10.1002/9781444320923.ch4
Soggetto
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
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