ShareDraft code of hygienic practice for fresh meat (step 3 of the Codex procedure)
Avant-projet de codes d'usages général en matière d'hygiène pour la viande fraîche (à l'étape 3 de la procédure du Codex).
Type of article: Periodical article, Standard/Recommendation
Details
- Original title: Avant-projet de codes d'usages général en matière d'hygiène pour la viande fraîche (à l'étape 3 de la procédure du Codex).
- Record ID : 2004-0780
- Languages: French
- Source: Comm. Codex Aliment./Codex Aliment. Comm. - CX-MPH 03/4; 94 p.; tabl.; annexes.
- Publication date: 2002/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Treatment; Recommendation; Fresh produce; Hygiene
-
Microbiological status of Australian sheep meat.
- Author(s) : VANDERLINDE P. B., SHAY B., MURRAY J.
- Date : 1999/04
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 4
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Fleischreifung une sensorische Qualität.
- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1999
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 12
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Investigations on shelf life and shelf life ass...
- Author(s) : PÖTZELBERGER D. E., PAULSEN P., HELLWIG E., BAUER F.
- Date : 1998/07
- Languages : English
- Source: Fleischwirtschaft - vol. 78 - n. 7
View record
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Vegetable cleaning/cooling system using ozone d...
- Author(s) : IMAKIIRE H., HARUKAWA T.
- Date : 2001/02
- Languages : Japanese
- Source: Refrigeration - vol. 76 - n. 880
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Biopreservative effect of the natural antimicro...
- Author(s) : MIAO J., PENG W., LIU G., et al.
- Date : 2015/10
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 56
View record