Controlling Food Safety Hazards in the Vegetable Industry-The HACCP Approach

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish (US)
Title of host publicationHandbook of Vegetables and Vegetable Processing
PublisherWiley-Blackwell
Pages441-459
Number of pages19
ISBN (Print)9780813815411
DOIs
StatePublished - Mar 16 2011

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Laborde, L. F. (2011). Controlling Food Safety Hazards in the Vegetable Industry-The HACCP Approach. In Handbook of Vegetables and Vegetable Processing (pp. 441-459). Wiley-Blackwell. https://doi.org/10.1002/9780470958346.ch22