FACTORS ASSOCIATED WITH THE ADOPTION OF FOOD SAFETY CONTROLS BY THE MEXICAN MEAT INDUSTRY-Reference-Cited by-同舟云学术

FACTORS ASSOCIATED WITH THE ADOPTION OF FOOD SAFETY CONTROLS BY THE MEXICAN MEAT INDUSTRY

Published:2009 Issue: Volume: Page:1739-1746
ISSN:1868-4238
Container-title:Computer and Computing Technologies in Agriculture II, Volume 3
language:
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Author:

Maldonado-Simán Ema,Martínez-Hernández Pedro Arturo,García-Muñiz José G.,Cadena-Meneses José

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4419-0213-9_24

Reference25 articles.

1. A. G. Herrera. The hazard analysis and critical control point system in food safety. Journal of Methods in Molecular Biology, 2004, 268:235-280.

2. C. M. Noelke, J. A. Caswell. A Model of the Implementation of Quality Management Systems for Credence Attributes. PhD dissertation. Department of Resource Economics. University of Amherst, Massachusetts. 2000.

3. Constitución Política de los Estados Unidos Mexicanos. Porrúa. México. 2005.

4. E. Holleran, M. E. Bredahl. Food Safety, Transaction Costs, and Institutional Innovation in the British Food Sector. Working Paper 97–1, Center for International Trade Studies, Missouri University. Columbia, MO. 1997.

5. FSIS. Food Safety Inspection Service. Pathogen reduction: Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule. Federal Register. 61(144):38805–38889. United Sates Department of Agriculture, Washington. 1996.

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