Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Analysis of the preparedness of Ghanaian formal and traditional industries to adopt hazard analysis critical control point (HACCP) and a model for implementing HACCP in traditional pito brewing
A thesis submitted to the Department of Biological Sciences, College of Science, Kwame Nkrumah University of Science and Technology in partial fulfilment of the requirements for the award of Master of Science degree,
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2011
|
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Analysis of the preparedness of Ghanaian formal and traditional industries to adopt hazard analysis critical control point (HACCP) and a model for implementing HACCP in traditional pito brewing
- Hazard analysis critical control point (HACCP) in a red meat abattoir
- The benefits of the hazard analysis critical control point (HACCP) system in the fishing industry
- Use of a modified Hazard analysis and critical control points (HACCP) approach for the evaluation of bovine brucellosis control programmes
- Application of Hazard Analysis Critical Control Points (HACCP) in improving the global competitiveness of the fish industry with special reference to the Nile Perch (Tanzania)
- Prerequisites for HACCP in small-scale poultry production
- Assessing the Level of Implementation of Pre- Requisite Programs to HACCP in Selected Senior High Schools in Wa