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Application of Hazard Analysis Critical Control Point (HACCP) Concept Using Sodium Metabisulphite and Hypochlorite to Enhance Microbial Safety of Shrimps

by Bernard Johnson Okpako Efiuvwevwere, Chimezie Jason Ogugbue, Godwin Emoghene and Augustine Kpeedee Ngbara-ue

American Journal of Microbiological Research. 2020, 8(1), 24-33. DOI: 10.12691/ajmr-8-1-4
Pub. Date: February 23, 2020Views: 11514 Downloads: 12610Like: 0

shrimps HACCP critical control measures microbial safety

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