title: Integration of quality parameters into food safety focused HACCP systems
creator: Brandt, K.
creator: Lück, L.
creator: Kjærnes, U.
creator: Wyss, G.S.
creator: Hartvig Larsen, A.
subject:  Food security, food quality and human health
description: Integration of quality parameters into food safety focused HACCP systems.
publisher: Woodhead Publishing Limited, Cambridge, England
contributor: Cooper, J.
contributor: Niggli, U.
contributor: Leifert, C.
date: 2007
type: Book chapter
type: NonPeerReviewed
format: application/pdf
identifier: http://orgprints.org/13417/1/brandt-etal-2007-handbook-490-509_HACCP.pdf
identifier: Brandt, K.; Lück, L.; Kjærnes, U.; Wyss, G.S. and Hartvig Larsen, A. (2007) Integration of quality parameters into food safety focused HACCP systems. In: Cooper, J.; Niggli, U. and Leifert, C. (Eds.) Handbook of organic food safety and quality, Woodhead Publishing Limited, Cambridge, England, chapter 23, pp. 490-509.
relation: http://orgprints.org/13417/