header
Image from OpenLibrary

Application of hazard analysis critical control point system 'HACCP' in the dairy processing in Africa / Sabah Shaban Ahmed ; Supervised Fawzia H. R. Abdrabo , Amany R. Elbialy , Hassan M. Sobhe

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Sabah Shaban Ahmed , 2013Description: 149 P. : charts ; 25cmOther title:
  • تطبيقات على نظام تحليل المخاطر و نقاط التحكم الحرجة فى صناعة الالبان فى أفريقيا [Added title page title]
Subject(s): Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources Summary: The hazard analysis critical control points system (HACCP) is scientific approach to process control. It is designed to prevent the occurence of problems by assuring that controls are applied at any point in food production system where hazardous or critical situations could occur. The implementation of hazard analysis and critical control points system in yoghurt, fermented cream and kariesh cheese products manufacture was the aim of this study
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.16.03.M.Sc.2013.Sa.A (Browse shelf(Opens below)) Not for loan 01010110060670000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.16.03.M.Sc.2013.Sa.A (Browse shelf(Opens below)) 60670.CD Not for loan 01020110060670000

Thesis (M.Sc.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources

The hazard analysis critical control points system (HACCP) is scientific approach to process control. It is designed to prevent the occurence of problems by assuring that controls are applied at any point in food production system where hazardous or critical situations could occur. The implementation of hazard analysis and critical control points system in yoghurt, fermented cream and kariesh cheese products manufacture was the aim of this study

Issued also as CD

There are no comments on this title.

to post a comment.