HACCP in meat, poultry and fish processing /
The origin and concept of HACCP - The HACCP system and how it fits into FSIS programs - Implementation of HACCP program on farms and ranches - Implementation of the HACCP program by meat and poultry slaughterers - The use of HACCP for producing and distributing processed meat and poultry products -...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
Aspen :
Maryland,
1999.
|
| Colección: | Advances in meat research ;
10 |
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 01771Cam#a22003253a#4500 | ||
|---|---|---|---|
| 001 | INGC-MON-00610 | ||
| 003 | AR-LpUFI | ||
| 005 | 20221019002029.0 | ||
| 008 | 060510s1999 |||a fr||||| |0 0|eng d | ||
| 020 | |a 0834213273 | ||
| 080 | |a 664 | ||
| 100 | 1 | |a Pearson, A. M. |e ed. |9 264374 | |
| 245 | 0 | 0 | |a HACCP in meat, poultry and fish processing / |c A. M. Pearson, T. R. Dutson [ed]. |
| 260 | |a Aspen : |b Maryland, |c 1999. | ||
| 300 | |a xv, 393 p. : |b figuras | ||
| 490 | |a Advances in meat research ; |v 10 | ||
| 520 | 2 | |a The origin and concept of HACCP - The HACCP system and how it fits into FSIS programs - Implementation of HACCP program on farms and ranches - Implementation of the HACCP program by meat and poultry slaughterers - The use of HACCP for producing and distributing processed meat and poultry products - Implementation of the HACCP program by the fresh and processed seafood industry - Risk analysis, HACCP and microbial criteria in meat and poultry systems - Relationship of the HACCP system to Total Quality Managemen - HACCP for delicatessens and meat, poultry and seafood retailers - HACCP-TQM for retail and food service operations The HACCP program and the consumer - Organization and management of HACCP programs - Predictive microbiology and HACCP - National and international cooperation on governmental regulations for meat, poultry and fish inspection. | |
| 599 | |a Ubic.:664 PRES | ||
| 650 | 1 | 4 | |a ALIMENTOS |9 262721 |
| 650 | 1 | 4 | |a HACCP |9 264375 |
| 650 | 1 | 4 | |a CARNE |9 264376 |
| 650 | 1 | 4 | |a PESCADO |9 264377 |
| 700 | 1 | |a Dutson, T. R, |e ed. |9 264378 | |
| 929 | |a Proyecto FOMEC 112 | ||
| 942 | |c LIB |6 _ | ||
| 959 | |a MON | ||
| 960 | |a 643 | ||
| 970 | |a Registro convertido en forma automatizada | ||
| 999 | |c 608 |d 608 | ||
| 040 | |a AR-LpUFI |c AR-LpUFI | ||