Quantitative considerations used in HACCP applied for a hot-fill production line

Food Control

Volumn 10, Issue 3, 1999, Pages 149-159

  Hansen, Tina B ^a   Knoøchel, Susanne ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Critical limits; Hazard analysis; Specification of criteria

Indexed keywords

EID: 0346072396     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(99)00011-0     Document Type: Article

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