Development and use of the HACCP concept in fish processing

Author:

Huss Hans Henrik

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference12 articles.

1. Compendium of methods of microbiological examination of foods;APHA (American Public Health Association),1984

2. HACCP and food safety in Canada;Dean;Food Technol. May,1990

3. Food safety regulations applied to fish by the major importing countries;FAO;FAO Fisheries Circular No. 825,1989

4. An evaluation of the role of microbiological criteria for foods and food ingredients (Subcommittee on Microbiological Criteria, Committee on Food Protection);FNB/NRC (Food and Nutriton Board, National Research Council, USA),1985

5. Thermally processed low-acid foods packed in hermetically sealed containers. Part 128B;FDA;Federal Register, January,1973

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