ShareDevelopment and use of the Hazard Analysis Critical Control Point concept in fish processing.
Author(s) : HUSS H. H.
Type of article: Article
Summary
Review of basic principles of this concept. Analysis of the risk of contamination in fresh and quick-frozen fish. Advantages and problems related to the application of this concept.
Details
- Original title: Development and use of the Hazard Analysis Critical Control Point concept in fish processing.
- Record ID : 1994-0370
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 15 - n. 1-2
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Microbiology; Measurement; Chilling; Quality; Fish; Hygiene; Development; Control (generic); Freezing
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MESURE ET CONTROLE DE LA QUALITE DES PRODUITS D...
- Author(s) : GAGNEPAIN J. Y.
- Date : 1981/11
- Languages : French
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- Author(s) : ANTONETTI P., SIGOVINI G.
- Date : 1996
- Languages : Italian
- Source: Pesce - vol. 13 - n. 5
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INDOLE AS A POSSIBLE SOLE FRESHNESS INDEX.
- Author(s) : NIOLA I., STEFANELLI C., AZZI A.
- Date : 1990
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 29 - n. 283
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Adenosine triphosphate (ATP) bioluminescence as...
- Author(s) : BAUTISTA D. A., VAILLANCOURT J. P., CLARKE R. A., RENWICK S., GRIFFITHS M. W.
- Date : 1994/11
- Languages : English
- Source: Br. Poult. Sci. - vol. 73 - n. 11
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INCIDENCE OF HISTIDINE DECARBOXYLATING BACTERIA...
- Author(s) : SUBBURAJ M., KARUNASAGAR I.
- Date : 1984
- Languages : English
- Source: Food Microbiol. - vol. 1 - n. 4
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