1998•Veterinary Clinics of North America Food Animal PracticeRequires access

Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) Systems for Meat and Poultry

Allan T. Hogue, Patricia L. White, James A. Heminover

Open publisher page 27 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 27 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Critical control point, Hazard analysis and critical control points, Food safety, Business, Poultry farming, Agriculture, Hazard analysis, Food processing