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
Englisch

Bibliographic citation
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
Wirtschaft
Subject
pork meat
HACCP
organoleptic indices
contamination hazard

Event
Geistige Schöpfung
(who)
Marin, Ancuţa
Event
Veröffentlichung
(who)
The Research Institute for Agricultural Economy and Rural Development (ICEADR)
(where)
Bucharest
(when)
2014

Handle
Last update
10.03.2025, 11:42 AM CET

Data provider

This object is provided by:
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

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