Przemysł Spożywczy > 2022 > T. 76, nr 2 > 14--19
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journal ISSN : | 0033-250X |
journal e-ISSN : | 2449-996X |
DOI | 10.15199/65.2022.2.2 |
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Bibliography
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[1] Billy T.J. 2002. „HACCP - a work in progress”. Food Control 13 (6-7) : 359-362. DOI: 10.1016/S0956-7135(01)00026-3.
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[2] Cerf O., E. Donnat, H.W.G. Farm. 2011. „Application of hazard analysis - Critical control point (HACCP) principles to primary production: What is feasible and desirable?” Food Control 22 (12) :1839-1843. DOI: 10.1016/j.foodcont.2011.04.023.
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[3] Chis M., D. Chis. 2009: „The significance of the prerequisite programs in the food safety management’s implementation”. Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development 9 (2) : 43-44.