SCOPUS 정보 검색 플랫폼

Berliner und Munchener Tierarztliche Wochenschrift

Volumn 114, Issue 9-10, 2001, Pages 327-330

The hazard analysis and critical control points (HACCP) generic model for the production of Thai fermented pork sausage (Nham)

(2) Paukatong, K V a Kunawasen, S a

a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY (Thailand)

Author keywords

Control program; Fermented food; Food safety; HACCP; Pork safety

Indexed keywords

BACTERIUM DETECTION; CONCENTRATION (PARAMETERS); DECONTAMINATION; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; HAZARD ASSESSMENT; MODEL; PH; PORK; SODIUM NITRITE; THAILAND;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DECISION TREES; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD INSPECTION; FOOD LABELING; FOOD MICROBIOLOGY; HUMANS; LISTERIA MONOCYTOGENES; MEAT; MEAT PRODUCTS; METALS; NITRITES; SALMONELLA; STAPHYLOCOCCUS AUREUS; SWINE;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 0034784388 PISSN: 00059366 EISSN: None Source Type: Journal
DOI: None Document Type: Conference Paper

Times cited : (29)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.