HACCP operation in two Latin American meat packers: Case study
The hazard analysis and critical control point (HACCP) system is a protocol aimed to guarantee food safety, especially in companies dedicated to meat processing. Companies in food international trade are subjected to intense inspection and verification processes, and international standard certifica...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The V.M. Gorbatov All-Russian Meat Research Institute
2024-10-01
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| coleção: | Теория и практика переработки мяса |
| Assuntos: | |
| Acesso em linha: | https://www.meatjournal.ru/jour/article/view/374 |
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