The establishment of critical control points at the washing and air chilling stages in poultry meat production using multivariate statistics

Food Control

Volumn 17, Issue 12, 2006, Pages 935-941

  Gonzalez Miret M L ^a   Escudero Gilete, M L ^a   Heredia, F J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

HACCP; Poultry meat; Statistical process control

Indexed keywords

ENTEROBACTERIACEAE; PSEUDOMONAS;

EID: 33745281262     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.06.012     Document Type: Article

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