Przemysł Spożywczy > 1993 > 47 > 11 > 294-297
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journal ISSN : | 0033-250X |
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Bibliography
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[1] The International Commission on Microbiological Specifications for Foods. Microorganisms in Foods. 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Black well Sci. Publ. Oxford 1988.
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[2] International Dairy Federation; Hygienic design of dairy processing equipment. Doc. 218, 1987.
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[3] Deutches Institut für Normung: Milchwissenschaftliche Anlagen, Reinigung und Desinfektion nach dem CIP-Verfahren. Fachbericht 18, 1988.