The HACCP concept: identification of potentially hazardous micro-organisms

• 30 June 1994
• journal article
• Published by Elsevier in Food Microbiology
• Vol. 11  (3) , 203-214
• https://doi.org/10.1006/fmic.1994.1024

Abstract

Keywords

• POTENTIALLY HAZARDOUS
• HACCP CONCEPT
• HAZARDOUS MICRO
• IDENTIFICATION
• MICRO ORGANISMS