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Food Control, Vol. 11, Iss. 3, 2000-06 ,pp. : 209-216

Elsevier

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Microbiological verification of the control of the processes of dressing, cooling and processing of beef carcasses at a high line-speed abattoir

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Academic Press

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Microbial hazards and critical control points of locally processed soy-cheese in Nigeria

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The use of ATP-bioluminescence as an objective measure of food hygiene standards

By Powell S.C.   Attwell R.W.  

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Taylor & Francis Ltd

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The use of statistical process control (SPC) to enhance the validation of critical control points (CCPs) in shell egg washing

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