Quantitative considerations used in HACCP applied for a hot-fill production line

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Standard

Quantitative considerations used in HACCP applied for a hot-fill production line. / Hansen, Tina Beck; Knöchel, Susanne.

I: Food Control, Bind 10, 1999, s. 149-159.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Hansen, TB & Knöchel, S 1999, 'Quantitative considerations used in HACCP applied for a hot-fill production line', Food Control, bind 10, s. 149-159.

APA

Hansen, T. B., & Knöchel, S. (1999). Quantitative considerations used in HACCP applied for a hot-fill production line. Food Control, 10, 149-159.

Vancouver

Hansen TB, Knöchel S. Quantitative considerations used in HACCP applied for a hot-fill production line. Food Control. 1999;10:149-159.

Author

Hansen, Tina Beck ; Knöchel, Susanne. / Quantitative considerations used in HACCP applied for a hot-fill production line. I: Food Control. 1999 ; Bind 10. s. 149-159.

Bibtex

@article{f623f930a1b811ddb6ae000ea68e967b,
title = "Quantitative considerations used in HACCP applied for a hot-fill production line",
author = "Hansen, {Tina Beck} and Susanne Kn{\"o}chel",
year = "1999",
language = "English",
volume = "10",
pages = "149--159",
journal = "Food Control",
issn = "0956-7135",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Quantitative considerations used in HACCP applied for a hot-fill production line

AU - Hansen, Tina Beck

AU - Knöchel, Susanne

PY - 1999

Y1 - 1999

M3 - Journal article

VL - 10

SP - 149

EP - 159

JO - Food Control

JF - Food Control

SN - 0956-7135

ER -

ID: 7745929