Implementation of the hazard analysis critical control point (haccp) system to uf white cheese production line;Wprowadzenie systemu analizy zagrożeń i krytycznych punktów kontroli (haccp) do produkcji sera twarogowego z zastosowaniem ultrafiltracji

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 9, Issue 3, 2010, Pages 331-342

  El Hofi, Mahmoud ^a   El Tanboly, El Sayed ^a   Ismail, Azza ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

CCPs; Food safety; HACCP; UF white cheese

Indexed keywords

BEFORE AND AFTER; CCPS; CONTROL PROCEDURES; CORRECTIVE ACTIONS; CRITICAL CONTROL POINTS; CRITICAL LIMIT; FACTORY FLOORS; FOOD PRODUCERS; HACCP; HAZARD ANALYSIS; HAZARD ANALYSIS AND CRITICAL CONTROL POINTS; HAZARD ANALYSIS CRITICAL CONTROL POINTS; ISO-9000; LITERATURE REVIEWS; LOSS OF CONTROL; MANAGEMENT SYSTEMS; MANUFACTURING PRACTICES; PRIMARY PRODUCTION; PRODUCT CYCLE; PRODUCTION LINE; STEP-BY-STEP; UF WHITE CHEESE; WHITE CHEESE;

DAIRY PRODUCTS; FOOD SAFETY; HAZARDS; IMAGE CODING; MERGERS AND ACQUISITIONS;

QUALITY CONTROL;

EID: 77957932374     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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