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HACCP application to a production process in a meat industry.

[In Italian. / En italien.]

Author(s) : TURCO R., CIVILINI M.

Type of article: Article

Summary

The use of the HACCP concept in the meat industry is taken into consideration, especially in production of cooked shoulders. Some analyses to evaluate the effectiveness of the system were carried out.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1997-2234
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 350
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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