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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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