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Mikrobiologisk kvalitet/belastning af de tilsatte bær og urter til brug for HACCP

Hansen, Flemming (2013) Mikrobiologisk kvalitet/belastning af de tilsatte bær og urter til brug for HACCP. Teknologisk Institut , DMRI.

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Summary

BerryMeat - HACCP guidelines ved anvendelse af forarbejdede bær og urter i økologiske kødprodukter.

Summary translation

A brief HACCP guideline of important points to consider, when using natural herbs and berries in organic meat products.

EPrint Type:Report
Subjects:"Organics" in general
Food systems > Food security, food quality and human health
Research affiliation: Denmark > Organic RDD 1 > BERRYMEAT
Deposited By: Hansen, Flemming
ID Code:25560
Deposited On:09 Apr 2014 08:42
Last Modified:09 Apr 2014 08:42
Document Language:Danish/Dansk
Status:Published
Refereed:Not peer-reviewed

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