APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE

Article English OPEN
IULIAN SUCEVEANU; IRINA-CLAUDIA ALEXA; LUMINITA GROSU; OANA-IRINA PATRICIU; IRINA IFRIM; MIRELA SUCEVEANU;
(2017)
  • Publisher: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
  • Journal: Scientific Study & Research: Chemistry & Chemical Engineering (issn: 1582-540X, eissn: 1582-540X)
  • Publisher copyright policies & self-archiving
  • Subject: abattoir | HACCP system | scalding | skinning | swine | Chemical technology | TP1-1185

In the food industry development, the food safety and the valorization of by-products represent important aspects. The present study consists in the application of the Hazard Analysis and Critical Control Point (HACCP) method in pig slaughterhouses for scalding-skinning... View more
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