Brandt, Kirsten; Lück, Lorna; Wyss, Gabriela; Velimirov, Alberta and Torjusen, Hanne (2005) Production of White Cabbage Control of Quality and Safety in Organic Production Chains. Organic HACCP, no. Nr.11. Forschungsinstitut für biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne. [Unpublished]
![[thumbnail of 11_leaflet_cabbage_with_text_box.pdf]](/style/images/fileicons/application_pdf.png) |
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- German/Deutsch
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Document available online at: http://www.organichaccp.org
Summary
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.
| EPrint Type: | Book |
|---|---|
| Keywords: | Organic HACCP,white cabbage, Qualitätssicherung |
| Subjects: | Food systems > Food security, food quality and human health |
| Research affiliation: | Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality European Union > Organic HACCP UK > Univ. Newcastle |
| Related Links: | http://www.organichaccp.org |
| Deposited By: | Wyss, Dr. Gabriela S. |
| ID Code: | 4922 |
| Deposited On: | 07 Oct 2005 |
| Last Modified: | 15 Dec 2020 15:27 |
| Document Language: | English |
| Status: | Unpublished |
| Refereed: | Not peer-reviewed |
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