Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting 87 A systems perspective and detailed

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Tutkija esittelee suomalaisen kirjakielen tienraivaajia ja runouden kuvien taustaa ja jatkuvuutta Leinon

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Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting 87 A systems perspective and detailedThesis (M. A.) from the year 2013 in the subject Food Technology, grade: very good, , course: Food science, language: English, abstract: Although salting is considered the oldest method for fish preservation but it does not depend on good scientific principles. So, the current study was performed to apply the hazard analysis critical control points (HACCP) system to fish salting steps. Mullet fish (Mugil cephalus) samples were obtained from Qaroun