A decade of sulphite control in Serbian meat industry and the effect of HACCP-Reference-Cited by-同舟云学术

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A decade of sulphite control in Serbian meat industry and the effect of HACCP

Published:2017-12-04 Issue:1 Volume:11 Page:49-53
ISSN:1939-3210
Container-title:Food Additives & Contaminants: Part B
language:en
Short-container-title:Food Additives & Contaminants: Part B

Author:

Tomasevic Igor¹,Dodevska Margarita²,Simić Milan²,Raicevic Smiljana²,Matovic Violeta²,Djekic Ilija³

Affiliation:

1. Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia

2. Center for Food Analysis, Belgrade, Republic of Serbia

3. Food Safety and Quality Management Department, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19393210.2017.1403492

Reference24 articles.

1. Residual levels of free and total sulphite in fresh and cooked burgers

2. Measuring the safety of the food chain in Belgium: Development of a barometer

3. Bradley P 2013. A Report by the Scottish Food Enforcement Liaison Committee’s Sampling and Surveillance Working Group. Edinburgh.

4. Quality and food safety issues revealed in certified food companies in three Western Balkans countries

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3. Implementation of the HACCP System for Apple Juice Concentrate Based on Patulin Prevention and Control;Foods;2023-02-13

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