Strategies to reduce post-slaughter beef loss through evaluation of quality and application of Hazard Analysis and Critical Control Points (HACCP) in slaughter center in Ethiopia
| Autor principal: | |
|---|---|
| Formato: | Ponencia |
| Lenguaje: | Inglés |
| Publicado: |
2006
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/68756 |
Ejemplares similares: Strategies to reduce post-slaughter beef loss through evaluation of quality and application of Hazard Analysis and Critical Control Points (HACCP) in slaughter center in Ethiopia
- Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention
- BUILD-VPH: Veterinary public health at the point of slaughter
- A Hazard Analysis and Critical Control Point (HACCP) plan and a food safety tool kit for common beans in Uganda
- Microbial contamination at slaughter and retail points of the pork value chain in Uganda
- Assessment of beef carcass contamination with Escherichia coli O157:H7 post-slaughter in Kenya
- Slaughter weight, sex and age effects on beef shear force and tenderness