creators_name: Brandt, K.
creators_name: Lück, L.
creators_name: Kjærnes, U.
creators_name: Wyss, G.S.
creators_name: Hartvig Larsen, A.
editors_name: Cooper, J.
editors_name: Niggli, U.
editors_name: Leifert, C.
type: bookchapter
datestamp: 2008-04-17
lastmod: 2009-08-20 14:39:09
metadata_visibility: show
title: Integration of quality parameters into food safety focused HACCP systems
ispublished: pub
subjects: 2security
full_text_status: restricted
keywords: Lebensmittelqualität, Qualitätssicherung, Organic HACCP, food safety, quality control, organic food 
abstract: Integration of quality parameters into food safety focused HACCP systems.
date: 2007
date_type: published
publication: Handbook of organic food safety and quality
publisher: Woodhead Publishing Limited, Cambridge, England
pagerange: 490-509
refereed: yes
citation: 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.
document_url: http://orgprints.org/13417/1/brandt-etal-2007-handbook-490-509_HACCP.pdf