Skip to content
VuFind
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Tag
Find
Advanced
Search
Barriers and facilitators of H...
Holdings
Cite this
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Barriers and facilitators of HACCP adoption in the Armenian dairy industry
Bibliographic Details
Main Authors:
Suren H., Galstyan
,
Tsovinar L., Harutyunyan
Format:
text
Language:
eng
Published:
Emerald
2016
Subjects:
Public health,Food safety,Qualitative methods,HACCP,Dairy industry,Diffusion of innovations
Holdings
Description
Similar Items
Staff View
Similar Items
Implementation and functioning of HACCP principles in certified and non-certified food businesses
by: Joanna, Trafialek, et al.
Published: (2017)
Combined approach of COOK CHILL with HACCP
by: Ana Valéria Toscano, Barreto Lyra, et al.
Published: (2018)
PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PEMBUATAN KERIPIK TEMPE
by: Rahmi Yuniarti, et al.
Published: (2015-06-01)
Factors Affecting HACCP Practices in the Food Sectors: A Review of Literature 1994‐2007
by: Kit, Fai Pun, et al.
Published: (2008)
Status of prerequisite programs for the implementation of HACCP system in chain restaurants in Iran
by: Hamidreza, Tavakkoli, et al.
Published: (2015)
×
Loading...