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

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Scopus citations

Original language	English (US)
Title of host publication	Handbook of Vegetables and Vegetable Processing
Publisher	Wiley-Blackwell
Pages	441-459
Number of pages	19
ISBN (Print)	9780813815411
DOIs	https://doi.org/10.1002/9780470958346.ch22
State	Published - Mar 16 2011

All Science Journal Classification (ASJC) codes

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title = "Controlling Food Safety Hazards in the Vegetable Industry-The HACCP Approach",

author = "Laborde, \{Luke F.\}",

year = "2011",

month = mar,

day = "16",

doi = "10.1002/9780470958346.ch22",

language = "English (US)",

isbn = "9780813815411",

pages = "441--459",

booktitle = "Handbook of Vegetables and Vegetable Processing",

publisher = "Wiley-Blackwell",

address = "United States",

}

TY - CHAP

T1 - Controlling Food Safety Hazards in the Vegetable Industry-The HACCP Approach

AU - Laborde, Luke F.

PY - 2011/3/16

Y1 - 2011/3/16

UR - https://www.scopus.com/pages/publications/84887188991

UR - https://www.scopus.com/pages/publications/84887188991#tab=citedBy

U2 - 10.1002/9780470958346.ch22

DO - 10.1002/9780470958346.ch22

M3 - Chapter

AN - SCOPUS:84887188991

SN - 9780813815411

SP - 441

EP - 459

BT - Handbook of Vegetables and Vegetable Processing

PB - Wiley-Blackwell

ER -