Implementation of HACCP to large scale production line of Greek ouzo and brandy: A case study

Food Control

Volumn 11, Issue 1, 2000, Pages 19-30

  Efstratiadis, Michalis M ^a   Arvanitoyannis, Ioannis S ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Brandy; Food safety; HACCP; Ouzo

Indexed keywords

EID: 0034134725     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(99)00053-5     Document Type: Article

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