Controlling of microbial hazards during the processing of mango pulp and juice through food safety management system (ISO 22000)
التحكم في المخاطر الميكروبية أثناء تصنيع لب وعصير المانجو من خلال نظام إدارة سلامة الغذاء (الأيزو 22000)
Khateb, Heba Khateb Abd-El-Khalek.
creator
software, multimedia
ua
2014
monographic
eng
ara
Heba Khateb Abd-El-Khalek Khateb
Thesis (M.S.) -- Tanta University, 2014.
Includes bibliographical references (leaves 113-125)
Systems requirements: Adobe Reader.
Summary in Arabic.
Mango industry
Food
Safety measures
Fruit juices
Health aspects
Canned fruit juices
mango juice
http://nile.enal.sci.eg/thesis/3501.pdf
http://nile.enal.sci.eg/thesis/3501.pdf
EAL
100628
u212057