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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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
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The V.M. Gorbatov All-Russian Meat Research Institute
2024-10-01
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| Serie: | Теория и практика переработки мяса |
| Ämnen: | |
| Länkar: | https://www.meatjournal.ru/jour/article/view/374 |
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