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.
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Summary in the original language of the document
Integration of quality parameters into food safety focused HACCP systems.
| EPrint Type: | Book chapter |
|---|---|
| Keywords: | Lebensmittelqualität, Qualitätssicherung, Organic HACCP, food safety, quality control, organic food |
| Subjects: | Food systems > Food security, food quality and human health |
| Research affiliation: | Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality |
| Related Links: | https://www.fibl.org/de/standorte/schweiz/departemente/soziooekonomie/konsum-lebensmittel.html |
| Deposited By: | Wyss, Dr. Gabriela S. |
| ID Code: | 13417 |
| Deposited On: | 17 Apr 2008 |
| Last Modified: | 15 Dec 2020 15:19 |
| Document Language: | English |
| Status: | Published |
| Refereed: | Peer-reviewed and accepted |
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