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Items: 1 to 20 of 179

1.

Hazard analysis and critical control point (HACCP) history and conceptual overview.

Hulebak KL, Schlosser W.

Risk Anal. 2002 Jun;22(3):547-52.

PMID:
12088233
2.

Development and implementation of hazard analysis and critical control point plans by several U.S. feed manufacturers.

Herrman TJ, Langemeier MR, Frederking M.

J Food Prot. 2007 Dec;70(12):2819-23.

PMID:
18095436
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Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) systems for meat and poultry. USDA.

Hogue AT, White PL, Heminover JA.

Vet Clin North Am Food Anim Pract. 1998 Mar;14(1):151-64.

PMID:
9532674
10.

The hazard analysis and critical control point system in food safety.

Herrera AG.

Methods Mol Biol. 2004;268:235-80.

PMID:
15156035
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Application of hazard analysis critical control points (HACCP) to organic chemical contaminants in food.

Ropkins K, Beck AJ.

Crit Rev Food Sci Nutr. 2002 Mar;42(2):123-49. Review.

PMID:
11934130
16.

Application of hazard analysis and critical control point system in the dairy industry.

Kassem M, Salem E, Ahwal AM, Saddik M, Gomaa NF.

East Mediterr Health J. 2002 Jan;8(1):114-28.

PMID:
15330567
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Cadmium and lead residue control in a hazard analysis and critical control point (HACCP) environment.

Pagan-Rodríguez D, O'Keefe M, Deyrup C, Zervos P, Walker H, Thaler A.

J Agric Food Chem. 2007 Feb 21;55(4):1638-42.

PMID:
17249686
20.

Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation.

Chemat F, Hoarau N.

Ultrason Sonochem. 2004 May;11(3-4):257-60.

PMID:
15081991
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