Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail-Reference-Cited by-同舟云学术

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Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail

Published:2003-09 Issue:9 Volume:14 Page:374-389
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Ropkins Karl,Beck Angus J

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Safety issues with antioxidants in foods;Addis,1992

2. Agriculture Canada, (1993). Food safety enhancement program. implementation manual. Ontario, Canada: Food Production and Inspection Branch.

3. Australian food standards code, 1992,1992

4. Proposal to develop a nation food hygiene standard (p. 145),1996

5. Hazard analysis critical control point evaluations;Bryan,1992

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