Quality Assurance Plan

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 535-543

  Lücke, Friedrich Karl ^a  

^a University of Applied Science   (Germany)

Author keywords

Consumers; Fermented sausages; Food quality assurance; Food safety; Raw material

Indexed keywords

EID: 70449129483     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch50     Document Type: Chapter

References (10)

1. MH Brown. 2000a. Implementing HACCP in a meat plant. In: MH Brown, ed. HACCP in the Meat Industry. Cambridge, UK: Woodhead Publishing, Ltd., pp. 177-2001.
2. MH Brown. 2000b. Validation and verification of HACCP plans. In: MH Brown, ed. HACCP in the Meat Industry. Cambridge (UK): Woodhead Publishing, Ltd., pp. 231-272.
3. R Lautenschläger. 2006. Rohpökelware. In: W Branscheid, ed. Qualität von Fleisch und Fleischwaren, 2nd ed. Frankfurt/M.: Deutscher Fachverlag.
4. FK Lücke. 2000. Fermented meats. In: BM Lund, AC Baird-Parker, GW Gould, eds. The Microbiological Safety and Quality of Food. Gaithersburg, Maryland: Aspen Publishers pp. 420-444.
5. JJ Sheridan. 2000. Monitoring CCPs in HACCP systems. In: MH Brown, ed. HACCP in the Meat Industry. Cambridge, UK: Woodhead Publishing, Ltd., pp. 203-230.
6. A Stiebing. 1992. Verpackung-Anforderung bei Fleisch und Fleischerzeugnissen. Fleischwirtschaft 72:564-575.
7. A Stiebing. 1996. Herstellung von Rohpökelware. In: F Wirth, J Barciaga, UM Krell, ed. Handbuch Fleisch und Fleischwaren. Hamburg: Behr's Verlag, Chapter A 6.6.
8. A Stiebing. 1997. Herstellung von Rohwurst. In: F Wirth, J Barciaga, UM Krell, ed. Handbuch Fleisch und Fleischwaren. Hamburg: Behr's Verlag, Chapter A 6.5.
9. F Toldrá, ed. 2002. Dry-cured meat products. Trumbull, Connecticut: Food & Nutrition Press.
10. V Thorn. 2006. Qualitätsmanagement in der Lebensmittelindustrie. In: W Frede, ed. Taschenbuch für Lebensmittelchemiker. Berlin: Springer, pp. 183-213.