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,

day = "16",

doi = "10.1002/9781119098935.ch41",

language = "English (US)",

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volume = "2-2",

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booktitle = "Handbook of Vegetables and Vegetable Processing",

publisher = "Wiley-Blackwell",

address = "United States",

}

TY - CHAP

T1 - HACCP and HACCP-based programs for controlling food safety hazards in the vegetable industry

AU - LaBorde, Luke F.

PY - 2018/2/16

Y1 - 2018/2/16

UR - https://www.scopus.com/pages/publications/85050776898

UR - https://www.scopus.com/pages/publications/85050776898#tab=citedBy

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DO - 10.1002/9781119098935.ch41

M3 - Chapter

AN - SCOPUS:85050776898

SN - 9781119098928

VL - 2-2

SP - 969

EP - 987

BT - Handbook of Vegetables and Vegetable Processing

PB - Wiley-Blackwell

ER -