Autor:
Aber, H.
Mulindwa, J.
Lung'aho, Mercy G.
Nyakundi, Fridah
Jager, Matthias
Ugen, Michael Adrogu
Common beans (Phaseolus vulgaris L) may be contaminated with heavy metals and aflatoxins. Cooked beans may also be contaminated with micro-organisms due to poor hygiene and sanitation practices. Hazard Analysis and Critical Control Point (HACCP), which is a globally recognised food safety program...
Enlace original:
https://cgspace.cgiar.org/handle/10568/99117
Aber, H.
,
Mulindwa, J.
,
Lung'aho, Mercy G.
,
Nyakundi, Fridah
,
Jager, Matthias
,
Ugen, Michael Adrogu
,
[Development of a food safety toolkit for dry common beans (Phaseolus vulgaris l.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach]
,
Development of a food safety toolkit for dry common beans (Phaseolus vulgaris l.) in Uganda using a Hazard Analysis and Critical Control Point (HACCP) approach
