Hazard Analysis and Critical Control Point (HACCP) in PEF Processing

Author:

Barbosa-Cánovas Gustavo V.,Góngora-Nieto M. Marcela,Pothakamury Usha R.,Swanson Barry G.

Publisher

Elsevier

Reference6 articles.

1. Importance of hazard analysis and critical control point system in food safety evaluation and planning;Corlett;ACS Symp. Ser., Am. Chem. Soc.,1990

2. Hazard analysis and critical control point system;National Advisory Committee on Microbiological Criteria for Foods;Int. J. Food Microbiol.,1992

3. HACCP and total quality management—Winning concepts for the 90's: A review;J. Food Prot.,1992

4. The HACCP concept: Identification of potentially hazardous microorganisms;Notermans;Food Microbiol.,1994

5. Fundamentals of HACCP;Vail;Cereal Foods World,1994

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