Cost–benefit analysis of HACCP implementation in the Mexican meat industry-Reference-Cited by-同舟云学术

Cost–benefit analysis of HACCP implementation in the Mexican meat industry

Published:2005-04 Issue:4 Volume:16 Page:375-381
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Maldonado E.S.,Henson S.J.,Caswell J.A.,Leos L.A.,Martinez P.A.,Aranda G.,Cadena J.A.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference16 articles.

1. Aburto, J. J. (1998). Administración por calidad (4a. ed.). Continental, S.A.: Mexico

2. Issues in demand for quality and trade;Bureau,2000

3. The cost of HACCP implementation in the seafood industry: a case study of breaded fish;Calatore,1999

4. DGG-CEA (Dirección General de Ganaderı́a y Centro de Estadı́stica Agropecuaria) (2000). Situación actual y perspectiva de la producción de carnes en México 1990–2000. Elaborado por el Centro de Estadı́stica Agropecuaria y la Dirección General de Ganaderı́a y el apoyo del Departamento de Agricultura de los Estados Unidos de América (USDA), México

5. FSIS (1996). Pathogen reduction: hazard analysis and critical control point (HACCP) systems; final rule (pp. 38805–38889), Federal Register 61(144), Washington, DC

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