Waste Reduction by Improved Quality Control And Hadzad Analysis And Critical Control Point (HACCP) Implementation: A Case Study From Edfina Company For Presrved Foods, Alexandria, Egypt
Authors
El-Sayed El-Tanboly
Food Technology and Nutrition Division, National Research Centre, Egypt
Mahmoud El-Hofi
Food Technology and Nutrition Division, National Research Centre, Egypt
Nabil Abd-Rabou
Food Technology and Nutrition Division, National Research Centre, Egypt
Youssef Bahr Youssef
Food Technology and Nutrition Division, National Research Centre, Egypt
Osama Ibrahim
Food Technology and Nutrition Division, National Research Centre, Egypt
Adel Kholif
Food Technology and Nutrition Division, National Research Centre, Egypt
DOI: https://doi.org/10.2478/mjhr-2021-0006 | Journal eISSN: 2616-1923
Language: English
Page range: 23 - 30
Published on: Mar 1, 2021
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2021 El-Sayed El-Tanboly, Mahmoud El-Hofi, Nabil Abd-Rabou, Youssef Bahr Youssef, Osama Ibrahim, Adel Kholif, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.