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| Refereed: | Not peer-reviewed |
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