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Publikováno v:
Food Control. 11:387-401
Hazard Analysis Critical Control Point (HACCP) is internationally recognized as the best method of assuring product safety by controlling foodborne safety hazards. Currently, within the USA, the FDA has mandated HACCP for fish and fishery products an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f3bbaf6c334da656777d6b97162318e
https://doi.org/10.1016/s0956-7135(99)00090-0
https://doi.org/10.1016/s0956-7135(99)00090-0
