Determination Of The Microbiological Hazards And Critical Control Points During The Manufacture Of Frozen Vegetables For Developing Of Hazard Analysis And Critical Control Points (HACCPs)

Mohamed Abd Elhakim Kelany Ali;

Abstract


A raised awareness, matched with a year-round availability of
fresh produce, coupled with innovative packaging, and improved
marketing and distribution strategies has contributed to the
substantial increase in consumption of fresh and processed fruits

Other data

Title Determination Of The Microbiological Hazards And Critical Control Points During The Manufacture Of Frozen Vegetables For Developing Of Hazard Analysis And Critical Control Points (HACCPs)
Other Titles تحديد المطالر الميكروبية ونقال التحكم ا لحرجة لا عملية تصنيع الطضروات المجمدة باستطدام نمام الباسب )نمام تحليا المطالر ومرا بة الجودة(
Authors Mohamed Abd Elhakim Kelany Ali
Keywords Determination Of The Microbiological Hazards And Critical Control Points During The Manufacture Of Frozen Vegetables For Developing Of Hazard Analysis And Critical Control Points (HACCPs)
Issue Date 2012
Description 
A raised awareness, matched with a year-round availability of
fresh produce, coupled with innovative packaging, and improved
marketing and distribution strategies has contributed to the
substantial increase in consumption of fresh and processed fruits

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Determination Of The Microbiological Hazards And Critical Control Points During The Manufacture Of Frozen Vegetables For Developing Of Hazard Analysis And Critical Control Points (HACCPs)


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