A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

Food Control

Volumn 22, Issue 6, 2011, Pages 831-837

  Asefa, Dereje T ^a   Kure, Cathrine F ^b   Gjerde, Ragnhild O ^c   Langsrud, Solveig ^b   Omer, Mohamed K ^d   Nesbakken, Truls ^e   Skaar, Ida ^a  

^a NORWEGIAN VETERINARY INSTITUTE   (Norway)

^b NOFIMA   (Norway)

^c Stranda Spekemat AS   (Norway)

^d Norwegian Meat and Poultry Research Centre   (Norway)

^e NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Dry cured meat products; HACCP; Mycotoxigenic hazards

Indexed keywords

EID: 78751702177     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.09.014     Document Type: Article

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