HACCP - Concept of the microbiological quality of fish during processing

Archiv fur Lebensmittelhygiene

Volumn 52, Issue 1, 2001, Pages 10-13

  Miokovic B ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 18544366309     PISSN: 0003925X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. ASEAN-CANADA FISHERIES POST-HARVEST (1996): An introduction to HACCP for fish processors. Technology project - Phase II. Marine Fisheries Res. Department. Southeast Asian Fisheries Development Center. Singapore. Sec. Ed.
2. - CORLETT, D. A., Jr., M. D. PERSON (1992): Hazard analysis and assignment of risk categories. In: HACCP. Principles and applications. M. D. Pierson, D. A. Corlett, Jr. Published by Van-Nostrand Reinhold. New York. Ch. 4. pp 29-38.
3. - JAKŠIĆ SLAVICA, J. ŽIVKOVIĆ, SUNČICA UHITIL (1990): Isolation of Vibrio vulnificus from sea fish and shellfish. Vet. Arhiv 60, 9-13.
4. rd World Congress Foodborne Infections and Intoxications. Berlin, 16-19 June 1992. Proceedings. Vol. I. pp 378.
5. rd World Congress Foodborne Infections and Intoxications. Berlin, 16-19 June 1992. Proceedings. Vol. I. pp 382.
6. - MOSSEL, D. A. A. (1982): Microbiology of foods. The Univ. of Utrecht. Utrecht. Third Ed.
7. - MOSSEL, D. A. A. (1991): Management of microbiological health hazards associated with foods of animal origin - Contribution of the Plumb strategy. Arch. Lebensm. Hyg. 42, 27-32.