hrcak mascot   Srce   HID

Stručni rad

HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS

Ivana Filipović ; Veterinarski fakultet Sveučilišta u Zagrebu
Lidija Kozačinski ; Veterinarski fakultet Sveučilišta u Zagrebu
L Jacxsens ; University of Ghent, Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation, Gent, Belgium
A Rajković ; University of Ghent, Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation, Gent, Belgium
Bela Njari ; Veterinarski fakultet Sveučilišta u Zagrebu
Pavel Bystricky ; University of Veterinary Medicine in Košice, Department of Food Hygiene and Food Technology, Košice, Slovakia

Puni tekst: engleski, pdf (213 KB) str. 195-199 preuzimanja: 494* citiraj
APA 6th Edition
Filipović, I., Kozačinski, L., Jacxsens, L., Rajković, A., Njari, B. i Bystricky, P. (2009). HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS. MESO: Prvi hrvatski časopis o mesu, XI (3), 195-199. Preuzeto s https://hrcak.srce.hr/52441
MLA 8th Edition
Filipović, Ivana, et al. "HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS." MESO: Prvi hrvatski časopis o mesu, vol. XI, br. 3, 2009, str. 195-199. https://hrcak.srce.hr/52441. Citirano 20.07.2019.
Chicago 17th Edition
Filipović, Ivana, Lidija Kozačinski, L Jacxsens, A Rajković, Bela Njari i Pavel Bystricky. "HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS." MESO: Prvi hrvatski časopis o mesu XI, br. 3 (2009): 195-199. https://hrcak.srce.hr/52441
Harvard
Filipović, I., et al. (2009). 'HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS', MESO: Prvi hrvatski časopis o mesu, XI(3), str. 195-199. Preuzeto s: https://hrcak.srce.hr/52441 (Datum pristupa: 20.07.2019.)
Vancouver
Filipović I, Kozačinski L, Jacxsens L, Rajković A, Njari B, Bystricky P. HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS. MESO: Prvi hrvatski časopis o mesu [Internet]. 2009 [pristupljeno 20.07.2019.];XI(3):195-199. Dostupno na: https://hrcak.srce.hr/52441
IEEE
I. Filipović, L. Kozačinski, L. Jacxsens, A. Rajković, B. Njari i P. Bystricky, "HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS", MESO: Prvi hrvatski časopis o mesu, vol.XI, br. 3, str. 195-199, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/52441. [Citirano: 20.07.2019.]

Sažetak
Hazard analysis, the first principle within the HACCP
system has been identified as one of the most demanding
tasks for a HACCP team. The second principle of HACCP
is determination of Critical Control Points, at which control
can be applied and is essential to prevent or eliminate a
food safety hazard or to reduce it to an acceptable level. In
this study hazard analysis and CCP determination for the
smoked chicken leg production was made. Using UGent
method 5 production processes/steps were determined
as CCPs.

Ključne riječi
CCP; HACCP; hazard analysis; smoked chicken leg

Hrčak ID: 52441

URI
https://hrcak.srce.hr/52441

Posjeta: 730 *