Implementation of the hazard analysis critical control point (HACCP) system on uf white cheese production line (Record no. 38690)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01879cab a2200289Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u182901 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100705s2009 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART MUJAS V34 NO5 PtA 26 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | El Hofi, M. A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura university journal of agricultural sciences, 2009 v. 34 (5) |
| Number of part/section of a work | Part A |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Implementation of the hazard analysis critical control point (HACCP) system on uf white cheese production line |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | دراسة تطبيقية بإستخدام تحليل مصدر الخطر ونقطة التحكم الحرجة (الهاسب) على خط إنتاج الجبن الابيض بطريقةUF. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.4565-4575. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The Hazard Analvsis and Critical Control Point (HACCP) Svstem has been recognized as an effective and rational means of assuring food safety from primary production to final consumption, using a "farm to table " methodology.The application of this preventive oriented approach would give the food producer betier control over operation, better manufacturing practices and greater efficiencies, inclUding reduced wastes. HACCP was introduced in the UF white cheese line. Misr milk and Food Company, Mansoura, Egypt, 2002, for safe and good quality food prodUcts. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese |
| General subdivision | Processing. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese industry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Tanboly, E. E. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | lsamil, Azza A. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University Journal of Agricultural Sciences. |
| Related parts | 2009.v.34 (5) |
| Note | Part A |
| International Standard Serial Number | 1110-0346 |
| Control subfield | nnas |
| Record control number | u182197 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/5/A/4565.pdf">http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/5/A/4565.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.