%S Organic HACCP
%A Kirsten Brandt
%A Lorna L?ck
%A Gabriela Wyss
%A Alberta Velimirov
%A Hanne Torjusen
%T Production of White Cabbage 
Control of Quality and Safety in Organic Production Chains  

%X This leaflet provides a practical overview for producers and others involved in white cabbage production and packaging, of what can be done at these steps to improve the quality and safety of organi-cally produced cabbage, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers.
%D 2005
%K Organic HACCP,white cabbage, Qualit?tssicherung
%I Forschungsinstitut f?r biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne
%L orgprints4922