A hygiene report regarding slaughter process of pig and cattle carcasses for 2017 in Serbia
For the successful validation and verification of the HACCP system, a food business operator is obliged, among other duties, to have continuous microbiological data of carcasses which are followed by a certain dynamic that the subject himself prescribed. To obtain these data, it is necessary to perf...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of meat hygiene and technology
2018-05-01
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| Series: | Meat Technology |
| Subjects: | |
| Online Access: | http://www.journalmeattechnology.com/index.php/meat_technology/article/view/80 |