Directive No. (3/98) on the microbiological criteria for the production of cooked crustaceans and shellfish.

[摘要] The Directive indicates the microbiological criteria applied to cooked crustaceans and shellfish in order to assess if they are safely edible.

[发布日期] 1998-01-01

[学科分类] 食品科学和技术

[关键词] Food quality control/food safety;Hygiene/sanitary procedures;Processing/handling;Crustaceans;Molluscs