Effectiveness of hazard analysis and critical control point system based on microbial quality of poultry-based food and food contact surfaces
Increased reliance is placed on the Hazard Analysis and Critical Control Point (HACCP) system to ensure poultry meat’s quality and microbiological safety in food service industries. However, epidemiological data revealed that many foodborne infections are attributed to the consumption of poultry...
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| Format: | Thesis |
| Language: | en |
| Published: |
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/122574/1/122574.pdf http://psasir.upm.edu.my/id/eprint/122574/ http://ethesis.upm.edu.my/id/eprint/18617 |
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