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Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories

The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented in two previ...

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Detalles Bibliográficos
Autores principales:	El-Mougy, Rehab Mohammed, Abd-Elghany, Samir Mohammed, Imre, Kálmán, Morar, Adriana, Herman, Viorel, Sallam, Khalid Ibrahim
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10419042/ https://www.ncbi.nlm.nih.gov/pubmed/37569196 http://dx.doi.org/10.3390/foods12152927

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