DEVELOPMENT AND USE OF THE HACCP CONCEPT IN FISH PROCESSING

被引：17

作者：

HUSS, HH

机构：

[1] Technological Laboratory, Ministry of Fisheries, Technical University, Lyngby

来源：

关键词：

FISH PROCESSING; MICROBIOLOGICAL QUALITY CONTROL; BACTERIA; HAZARD ANALYSIS CRITICAL CONTROL POINT;

D O I：

10.1016/0168-1605(92)90133-N

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：33 / 44

页数：12

共 12 条

[1]

DEAN KH, 1990, FOOD TECHNOL MAY, P172

[2]

EWEN CD, 1989, J FOOD PROTECT, V52, P595

[3]

GARRETT ES, 1990, FOOD TECHNOL MAY, P159

[4]

MILLER SA, 1986, NATIONAL FOOD PROCES

[5]

MOSSEL DA, 1990, FOOD TECHNOL DEC, P63

[6] THE USE OF HACCP IN THE PRODUCTION OF MEAT AND POULTRY PRODUCTS [J].

TOMPKIN, RB .

[7]

1989, FAO825 FISH CIRC

[8]

1986, MICROORGANISMS FOODS, V2

[9]

1988, MICROORGANISMS FOODS, V4

[10]

[No title captured]