30. HACCP: Hazard Analysis Critical Control Point

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Maria João Fraqueza and
  2. António Salvador Barreto

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch30

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Fraqueza, M. J. and Barreto, A. S. (2010) HACCP: Hazard Analysis Critical Control Point, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch30

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Faculdade de Medicina Veterinária, DPASA, TULisbon, Av. da Universidade Tecnica, Polo Universitário, Alto da Ajuda, 1300-477 Lisboa, Portugal

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897


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