2003•Food ControlRequires access

Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products

John Metaxopoulos, Dimitrios Kritikos, Eleftherios H. Drosinos

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Key concepts: Critical control point, Hazard analysis and critical control points, Meat packing industry, Food science, Raw material, Food hygiene, Hygiene, Business

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Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products — Research Paper | ScholarLens