இந்த Book உங்கள் மொழியில் இல்லை, இதில் பார்க்கவும்: English (en),
அல்லது Google Translate பயன்படுத்த:  

The manual provides guidance on the application of the Hazard Analysis Critical Control Point (HACCP) approach to the prevention and control of mycotoxin contamination of foods and feed. After a brief introduction on the nature of mycotoxins and their effects on human and animal health, the document describes the HACCP system, as defined by the Codex Alimentarius Commission. Six examples (yellow maize kernels, maize-based animal feed, copra cake and meal, commercially produced peanut butter, apple juice and pistachio nuts) illustrate how the HACCP approach can be applied to prevent and control mycotoxin contamination.1/1/2001

Publication Details

  • Publisher: FAO
  • ISBN-10: 9251046115
  • ISBN-13: 978-9251046111
  • Dewey Decimal: 363.192
  • ECHO Library: 363.192 FAO

குறிச்சொற்கள்

Mycotoxins Feeds-Contamination Food Contamination

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