The Effects of Practicing Hazard Analysis Critical Control Point (HACCP) on the Safety and Sanitarian Quality of Aquatic Products and Processing Environment
碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 100 === Seafood is a good source of protein and consumers request a high standard for the safty. Thus, most countries demand higher and higher standard for seafood, particulary in the developed countries. In those countries, Hazard Analyses Critical Control Poin...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/79718058304091281766 |