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

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

Original language	English (US)
Title of host publication	Handbook of Vegetables and Vegetable Processing
Subtitle of host publication	Second Edition
Publisher	Wiley-Blackwell
Pages	969-987
Number of pages	19
Volume	2-2
ISBN (Electronic)	9781119098935
ISBN (Print)	9781119098928
DOIs	https://doi.org/10.1002/9781119098935.ch41
State	Published - Feb 16 2018

All Science Journal Classification (ASJC) codes

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title = "HACCP and HACCP-based programs for controlling food safety hazards in the vegetable industry",

author = "LaBorde, {Luke F.}",

year = "2018",

month = feb,

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SP - 969

EP - 987

BT - Handbook of Vegetables and Vegetable Processing

PB - Wiley-Blackwell

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