Department
HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Book chapters (2) Publications in which a researcher has participated
2004
-
Application of the hazard analysis critical control point in salmon processed by the sous vide method
Food Quality Management for East European Countries (Editura AcademicPres), pp. 235-243
-
Implementation of hazard analysis critical control point in meat and poultry slaughter plants
Food Quality Management for East European Countries (Editura AcademicPres), pp. 226-234