NDLI: Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point ( HACCP ) plan in lobster processing industries

Content Provider	Semantic Scholar
Author	Fonseca, Cristina Stamford, Tânia Lúcia Montenegro Andrade, Samara Alvachian Cardoso Souza, Evandro Leite De Silva, C. M.
Copyright Year	2013
Abstract	Farias da FONSECA, Cristina; Montenegro STAMFORD, Tânia Lúcia; Alvachian Cardoso ANDRADE, Samara; Leite de SOUZA, Evandro; Gomes Maia da SILVA, Celiane Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries Ciência e Tecnologia de Alimentos, vol. 33, núm. 1, enero-marzo, 2013, pp. 127-136 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.scielo.br/pdf/cta/v33n1/aop_cta_5705.pdf
Alternate Webpage(s)	https://www.redalyc.org/pdf/3959/395940115019.pdf
Language	English
Access Restriction	Open
Subject Keyword	Biological Science Disciplines Classification Control point (mathematics) Cooking (activity) Earth Sciences Email Entity Name Part Qualifier - adopted Financial cost Fisheries Hazard Analysis and Critical Control Points Hygienic macro João Pavão Martins Petabyte Tail Tails
Content Type	Text
Resource Type	Article

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