Eggs

dc.creator	Arvanitoyannis, I. S.	en
dc.creator	Varzakas, T. H.	en
dc.creator	Tzifa, K.	en
dc.creator	Papadopoulos, D.	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.ch6
dc.identifier.isbn	9781405153669
dc.identifier.uri	http://hdl.handle.net/11615/25952
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-s2.0-84889430080&partnerID=40&md5=e0e4640da0e92a2d309a64e297476cb8
dc.subject	'eggs' and entire eggs of hens	en
dc.subject	Contamination sources at egg-packing stations	en
dc.subject	Enzyme-linked immunosorbent assays (ELISA)	en
dc.subject	Ishikawa diagram for non-conformed eggs	en
dc.subject	Labelling of eggs by producer - classification labels stating quality	en
dc.subject	Liquid egg yolk (LEY) samples	en
dc.subject	Organisation of enterprise and responsibility of administration	en
dc.subject	Polychlorinated dibenzo-dioxins (PCDDs)	en
dc.subject	Rules for good manufacturing and hygiene practice (GMP-GHP-SSOPs)	en
dc.subject	Total toxic equivalent quantity (TEQ) levels for dioxins and dioxin-like PCBs	en
dc.title	Eggs	en
dc.type	bookChapter	en

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