HACCP and HACCP-based programs for controlling food safety hazards in the vegetable industry

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish (US)
Title of host publicationHandbook of Vegetables and Vegetable Processing
Subtitle of host publicationSecond Edition
PublisherWiley-Blackwell
Pages969-987
Number of pages19
Volume2-2
ISBN (Electronic)9781119098935
ISBN (Print)9781119098928
DOIs
StatePublished - Feb 16 2018

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Laborde, L. F. (2018). HACCP and HACCP-based programs for controlling food safety hazards in the vegetable industry. In Handbook of Vegetables and Vegetable Processing: Second Edition (Vol. 2-2, pp. 969-987). Wiley-Blackwell. https://doi.org/10.1002/9781119098935.ch41