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Abstract

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.



Item Type: MPRA Paper -

Original Title: Risk analysis in the critical pigmeat control points-

English Title: Risk analysis in the critical pigmeat control points-

Language: English-

Keywords: pork meat, HACCP, organoleptic indices, contamination hazard-

Subjects: D - Microeconomics > D8 - Information, Knowledge, and Uncertainty > D81 - Criteria for Decision-Making under Risk and UncertaintyQ - Agricultural and Natural Resource Economics ; Environmental and Ecological Economics > Q1 - Agriculture > Q10 - GeneralQ - Agricultural and Natural Resource Economics ; Environmental and Ecological Economics > Q1 - Agriculture > Q18 - Agricultural Policy ; Food Policy-





Autor: Marin, Ancuta

Fuente: https://mpra.ub.uni-muenchen.de/61735/







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