HACCP for Irish beef, pork and lamb slaughter
作者： Declan J. Bolton , James J. Sheridan
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teagasc.ie 参考文章(3)
Declan J. Bolton, James J. Sheridan, Rachel Pearce, Risk-based determination of critical control points for pork slaughter Teagasc. ,(2002)
J.J. Sheridan, Geraldine Duffy, D.A. McDowell, I.S. Blair, The occurence and initial numbers of Listeria in Irish meat and fish products and the recovery of injured cells from frozen products International Journal of Food Microbiology. ,vol. 22, pp. 105- 113 ,(1994) , 10.1016/0168-1605(94)90135-X
P.N. SOCKETT, THE EPIDEMIOLOGY AND COSTS OF DISEASES OF PUBLIC HEALTH SIGNIFICANCE, IN RELATION TO MEAT AND MEAT PRODUCTS Journal of Food Safety. ,vol. 15, pp. 91- 112 ,(1995) , 10.1111/J.1745-4565.1995.TB00126.X