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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...


Aber, H.Mulindwa, J.Lung'aho, Mercy G.Nyakundi, FridahJager, MatthiasUgen, 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

Rubyogo, Jean-ClaudeLung'aho, Mercy G.Ochieng, JustusBinagwa, PapiasMdachi, MaryZakayo, EuniceShida, NestoryMsaky, JohnKadege, EdithBirachi, Eliud AbucheliMutua, MercyNyakundi, FridahKalemera, Sylvia[Consumer acceptance of and willingness to pay for high-iron beans in northern Tanzania.]Consumer acceptance of and willingness to pay for high-iron beans in northern Tanzania.

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