Autor:
Mwangi, A.
Arimi, S.M.
Mbugua, S.
Kang'ethe, Erastus K.
Ouma, Emily A.
Omore, Amos O.
McDermott, John J.
Staal, Steven J.
Food safety standards require monitoring from production-to-consumption. The Hazard Analysis Critical Control Points (HACCP) process, recommended by FAO/WHO, is now a widely accepted methodology in risk analysis for industrially processed foods. HACCP identifies the points in a process that are h...
Enlace original:
https://cgspace.cgiar.org/handle/10568/50183
Mwangi, A.
,
Arimi, S.M.
,
Mbugua, S.
,
Kang'ethe, Erastus K.
,
Ouma, Emily A.
,
Omore, Amos O.
,
McDermott, John J.
,
Staal, Steven J.
,
[Application of HACCP to improve the safety of informally marketed raw milk in Kenya]
,
Application of HACCP to improve the safety of informally marketed raw milk in Kenya
