Please use this identifier to cite or link to this item: http://hdl.handle.net/10419/111620
Authors: 
Marin, Ancuţa
Year of Publication: 
2014
Citation: 
[Title:] Agrarian Economy and Rural Development - Realities and Perspectives for Romania. 5th Edition of the International Symposium [Publisher:] The Research Institute for Agricultural Economy and Rural Development (ICEADR) [Place:] Bucharest [Year:] 2014 [Pages:] 119-126
Abstract: 
The pig meat is of particular importance in human food due to the high content of vitamins and minerals. To prevent the hazard of microbial contamination, physical contamination, chemical contamination, etc., before slaughtering and during slaughter of animals has been developed and implemented the system Hazard Analysis by Critical Control Points (HACCP).
Subjects: 
pork meat
HACCP
organoleptic indices
contamination hazard
Document Type: 
Conference Paper

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