Cost Of And Approaches To Haccp Implementation: An Oyster Industry Example
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DOI: 10.22004/ag.econ.27054
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References listed on IDEAS
- Tanya Roberts & Jean C. Buzby & Michael Ollinger, 1996. "Using Benefit and Cost Information to Evaluate a Food Safety Regulation: HACCP for Meat and Poultry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(5), pages 1297-1301.
- Jensen, Helen H. & Unnevehr, Laurian J., 1999.
"HACCP in Pork Processing: Costs and Benefits,"
Staff General Research Papers Archive
1632, Iowa State University, Department of Economics.
- Helen H. Jensen & Laurian J. Unnevehr, 1999. "HACCP in Pork Processing: Costs and Benefits," Center for Agricultural and Rural Development (CARD) Publications 99-wp227, Center for Agricultural and Rural Development (CARD) at Iowa State University.
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Cited by:
- Wu, Zhen & Wachenheim, Cheryl J., 2013. "Quantitative Cost Model of HACCP Implementation," Agribusiness & Applied Economics Report 142596, North Dakota State University, Department of Agribusiness and Applied Economics.
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