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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
Prumysl Potravin (Czechoslovakia)
Volume 41 Issue 4 ISSN 0033-1988
Pagination
pp. 180-182
Other Subjects
Controle de qualite; Analisis microbiologico; Hygiene des aliments/ microorganisme; Tratamiento termico; Preservacion; Higiene de los alimentos/ microorganismos; Temperature de l'air; Food hygiene/ microorganisms; Produccion alimentaria; Quality controls; Degradation microbienne
Language
Czech
Note
1 scheme; 4 ref. Summaries (En, Ru)
Type
Summary
1990-08-15
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