Open AccessApplication of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil
Author(s) -
José E. Pardo,
J. I. Pérez,
J. E. Sánchez,
M. Andrés,
A. Alvarruiz
Publication year - 2003
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2003.v54.i1.278
Subject(s) - bottling line , hazard analysis and critical control points , critical control point , hazard analysis , pulp and paper industry , olive oil , hazard , business , environmental science , food science , chemistry , food safety , engineering , reliability engineering , wine , organic chemistry