Enteropathogens in cocoa pre-processing

Micro-organisms in foods 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality

Gwyn W. Gould · Food Control · 1990 · 198 citations

Agriculture, Food Science, Microbiology +16

HACCP in the chocolate industry

J.-L. Cordier · Food Control · 1994 · 40 citations

Agriculture, Food Science, Beverage Management +6

Collaborative study of the international office of cocoa, chocolate and sugar confectionery on Salmonella detection from cocoa and chocolate processing environmental samples

Jozef M. De Smedt, S. Chartron, J.-L. Cordier et al. · International Journal of Food Microbiology · 1991 · 22 citations

Agriculture, Food Science, Microbiology +17