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What means HACCP to the food microbiologists? [Hazard Analysis Critical Control Point]

1990

Napravnikova, E. (Vyzkumny Ustav Masneho Prumyslu, Brno (Czechoslovakia))

AGROVOC Keywords
air temperature analyse microbiologique control de calidad deterioro microbiano food production heat treatment microbial degradation microbiological analysis preservation production alimentaire salchicha saucisse sausages temperatura del aire traitement thermique
Bibliographic information
Volume 41 Issue 4 ISSN 0033-1988
Pagination
pp. 180-182
Other Subjects
Analisis microbiologico; Controle de qualite; Degradation microbienne; Food hygiene/ microorganisms; Tratamiento termico; Quality controls; Produccion alimentaria; Higiene de los alimentos/ microorganismos; Hygiene des aliments/ microorganisme; Temperature de l'air; Preservacion
Language
Czech
Note
1 scheme; 4 ref. Summaries (En, Ru)
Type
Summary
1990-08-15
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