ShareHAZARD ANALYSIS AND CRITICAL CONTROL POINT IDENTIFICATION IN ICE CREAM PLANTS.
Author(s) : GOFF H. D.
Type of article: Article
Summary
DIAGRAM FOR THE MANUFACTURE OF ICE CREAM AND SOURCES AND POINTS OF CONTAMINATION MAINLY BY LISTERIA SP AND SALMONELLA. PREVENTIVE AND CURATIVE MEANS FOR THE CONTROLOF VARIOUS TYPES OF CONTAMINATION. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234848.
Details
- Original title: HAZARD ANALYSIS AND CRITICAL CONTROL POINT IDENTIFICATION IN ICE CREAM PLANTS.
- Record ID : 1989-0211
- Languages: English
- Source: Dairy Food Sanit. - vol. 8 - n. 3
- Publication date: 1988
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Microbiology; Manufacture; Hygiene; Ice cream
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