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

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Hazard Analysis and Critical Control Points
Centers for Disease Control and Prevention
Food safety
Food Safety
HACCP
Vegetables
Centers for Disease Control and Prevention (U.S.)
food safety
Hazards
Industry
vegetable industry

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

Controlling Food Safety Hazards in the Vegetable Industry-The HACCP Approach. / Laborde, Luke F.

Handbook of Vegetables and Vegetable Processing. Wiley-Blackwell, 2011. p. 441-459.

Research output: Chapter in Book/Report/Conference proceedingChapter

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