Patrimonio cultural y quesos artesanos: el paquete higiene y flexibilidad - barreras competitivas

This contribution seeks to provide a quick and brief approach on the incidence of the implementation of the EU Food "Hygiene Package" regulations in the Artisanal Cheese Production in Spain whose ancestral manufacturing methods are a component of its rich and diverse Cultural Heritage. Spa...

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Bibliographic Details
Main Author: Hernando Collazos, Isabel
Format: Article
Language:Spanish
Published: Universidad de Málaga (UMA): Grupo EUMEDNET 2014
Subjects:
Patrimonio Cultural � Conocimientos Tradicionales - Producción Tradicional queso �Producción Artesanal el queso � Paquete Higiene alimentaria � Flexibilidad �� Principios APPCC - Defensa de la competencia
Cultural Heritage - Traditional Knowledge - Traditional Cheese Production - Artisanal Cheese Production - Food Hygiene Package - Flexibility - HACCP Principles - Antitrust
Online Access:http://dialnet.unirioja.es/servlet/oaiart?codigo=4817748
Source:RIIPAC: Revista sobre Patrimonio Cultural, ISSN 2255-1565, Nº. 4 (Julio), 2014, pags. 130-146
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Patrimonio cultural y quesos artesanos: el paquete higiene y flexibilidad - barreras competitivas
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