Adoption of HACCP system in the Chinese food industry: A comparative analysis

By Shaosheng Jin, Jiehong Zhou, Juntao Ye. 2008

122 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/668b0a3e73415c0bf27b40bfa0ec2acdeb1e5e7a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Annuradha Tandon
2. Wei Huang
3. Ruijia Yang
4. C. Adley
5. O. Korostynska
6. Vijayalakshmi Velusamy
7. Xiao-fang Pei
8. A. Alldrick

Citations in the corpus

• An overview of foodborne pathogen detection: in the perspective of biosensors. (2010, background): “, 2008; Umali-Deininger and Sur, 2007), hazard analysis and critical control point (HACCP) (Jin et al., 2008; Taylor, 2007) and the food code indicating approaches (Piatek and Ramaen, 2001), which can significantly reduce the pathogenic microorganisms in food.”
• The China Melamine Milk Scandal and its Implications for Food Safety Regulation (2011, background): “transport (Bai Li et al., 2007a,b; Jin et al. 2008).”