Konferenzbeitrag
Risk analysis in the critical pigmeat control points
The pig meat is of particular importance in human food due to the high content of vitamins and minerals. To prevent the hazard of microbial contamination, physical contamination, chemical contamination, etc., before slaughtering and during slaughter of animals has been developed and implemented the system Hazard Analysis by Critical Control Points (HACCP).
- Language
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Englisch
- Bibliographic citation
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In: Agrarian Economy and Rural Development - Realities and Perspectives for Romania. 5th Edition of the International Symposium, November 2014, Bucharest ; Year: 2014 ; Pages: 119-126 ; Bucharest: The Research Institute for Agricultural Economy and Rural Development (ICEADR)
- Classification
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Wirtschaft
- Subject
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pork meat
HACCP
organoleptic indices
contamination hazard
- Event
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Geistige Schöpfung
- (who)
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Marin, Ancuţa
- Event
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Veröffentlichung
- (who)
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The Research Institute for Agricultural Economy and Rural Development (ICEADR)
- (where)
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Bucharest
- (when)
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2014
- Handle
- Last update
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10.03.2025, 11:42 AM CET
Data provider
ZBW - Deutsche Zentralbibliothek für Wirtschaftswissenschaften - Leibniz-Informationszentrum Wirtschaft. If you have any questions about the object, please contact the data provider.
Object type
- Konferenzbeitrag
Associated
- Marin, Ancuţa
- The Research Institute for Agricultural Economy and Rural Development (ICEADR)
Time of origin
- 2014