TY  - UNPB
ID  - orgprints4966
UR  - http://orgprints.org/4966/
A1  - Brandt, Kirsten
A1  - Lück, Lorna
A1  - Bergamo, Paolo
A1  - Whitley, Andrew
A1  - Velimirov, Alberta
Y1  - 2005///
N2  - This leaflet provides a practical overview for millers, bakers and
others involved in production of flour and bread, on what can be
done at these steps to improve the quality and safety of organically
produced bread, in addition to certification and general food safety
requirements. A separate leaflet covers the wheat production and
grain storage steps, and other leaflets cover other commodities or
aim at consumers and retailers.
PB  - Forschungsinstitut für biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne
T3  - Organic HACCP
KW  - Organic HACCP
KW  -  Wheat
TI  - Processing of Wheat to Bread
Control of Quality and Safety in Organic Production Chains
AV  - public
ER  -