This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related cou...
Bibliographic Details
| Main Authors: |
Caruso, Gabriella
(Author),
Caruso, Giorgia
(Author),
Laganà, Pasqualina Laganà
(Author),
Santi Delia, Antonino
(Author),
Parisi, Salvatore
(Author),
Barone, Caterina
(Author),
Melcarne, Lucia
(Author),
Mazzù, Francesco
(Author) |
|---|
| Corporate Author: |
SpringerLink (Online service) |
|---|
| Format: | eBook
|
|---|
| Language: | English |
|---|
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
|
|---|
| Edition: | 1st ed. 2015. |
|---|
| Series: | Chemistry of Foods,
Springer eBook Collection.
|
|---|
| Subjects: | |
|---|
| Online Access: | Click to view e-book
|
|---|
| Holy Cross Note: | Loaded electronically.
Electronic access restricted to members of the Holy Cross Community. |
|---|