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Application of the hazard analysis and critical control points (HACCP) system in the fresh meat processing

Borges, J.T. da S. | Freitas, A.S.

AGROVOC Keywords
aricpc bovin bovino calidad carne carne fresca cattle ganado bovino haccp meat microrganismo procesamiento processing qualidade quality traitement viande
Bibliographic information
Volume 20 Issue 1 ISSN 0102-0323
Pagination
pp. 1-18
Other Subjects
Preserva?o de alimento; Tecnologia de alimento; Qualite
Language
Portuguese
Note
Summaries (En, Pt)
23 ref.
Translated Title
Aplica?o do sistema Hazard Analysis and Critical Control Points (HACCP) no processamento de carne bovina fresca
Type
Summary
2003-08-15
AGRIS AP
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