Hazard analysis and critical control points (HACCP) system implementation in some food processing plants / Hossam Zein Abdelaal Abdelmoety ; Supervised Abdelrahman Khalafallh , Yahia Ibrahim Sallam , Saeb Abdelmoneim Hafez

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Hossam Zein Abdelaal Abdelmoety

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Language: Eng Publication details: Cairo : Hossam Zein Abdelaal Abdelmoety , 2008Description: 158P. ; 25cmOther title:

تطبيق نظام تحليل المخاطر ونقاط التحكم الحرجة (الهاسب) فى بعض مصانع الاغذية [Added title page title]

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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology Summary: The present study was aimed to implement the hazard analysis critical control point (HACCP) system on low fat soy flour and soymilk processing lines prior HACC Pimplementation microbiological scanning for processing lines were conducted to study the microbiological criteria on site

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Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2008.Ho.H (Browse shelf(Opens below))		Not for loan	01010110049316000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2008.Ho.H (Browse shelf(Opens below))	49316.CD	Not for loan	01020110049316000

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Previous	Cai01.07.09.Ph.D.2008.Ha.E Effect of y - irradiation on the microbial chemical quality and the biological activity of some spices and herbs /	Cai01.07.09.Ph.D.2008.Ha.P Preparation and evaluation of some infant foods /	Cai01.07.09.Ph.D.2008.Ha.P Preparation and evaluation of some infant foods /	Cai01.07.09.Ph.D.2008.Ho.H Hazard analysis and critical control points (HACCP) system implementation in some food processing plants /	Cai01.07.09.Ph.D.2008.Ho.H Hazard analysis and critical control points (HACCP) system implementation in some food processing plants /	Cai01.07.09.Ph.D.2008.Mo.E Effect processing and cooking methods on chemical , biological and microbiological properties of low fat meat products /	Cai01.07.09.Ph.D.2008.Mo.E Effect processing and cooking methods on chemical , biological and microbiological properties of low fat meat products /	Next

Thesis (Ph.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology

The present study was aimed to implement the hazard analysis critical control point (HACCP) system on low fat soy flour and soymilk processing lines prior HACC Pimplementation microbiological scanning for processing lines were conducted to study the microbiological criteria on site

Issued also as CD

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