APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE
In the food industry development, the food safety and the valorization of by-products represent important aspects. The present study consists in the application of the Hazard Analysis and Critical Control Point (HACCP) method in pig slaughterhouses for scalding-skinning technology in order to ensure...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2017-03-01
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| Col·lecció: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Matèries: | |
| Accés en línia: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4491 |
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