Tomasevic, Igor <br/><br/>
The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia.  [electronic resource] 

 -  Meat science  Apr 2016 
 - 54-57 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2015.12.008  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria, Aerobic--growth & development<br/>Colony Count, Microbial<br/>Commerce<br/>Consumer Product Safety<br/>Enterobacteriaceae--growth & development<br/>Food Handling--standards<br/>Food Microbiology<br/>Hand Hygiene<br/>Hazard Analysis and Critical Control Points<br/>Humans<br/>Hygiene<br/>Meat--microbiology<br/>Meat Products--microbiology<br/>Meat-Packing Industry<br/>Serbia<br/>Staphylococcus--growth & development