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Application of the HACCP concept (Hazard Analysis Critical Control Point) to the control of prepared food made from meat and pasta. Interpretation of the manufacturing and circulation flow diagrams.
Details
- Original title: Mise en oeuvre de HACCP dans les produits surgelés à base de viande et de pâtes.
- Record ID : 1994-0425
- Languages: French
- Publication date: 1992/06/10
- Source: Source: C. R. Conf. int. ASEPT, Laval
143-150; 3 fig.; 3 tabl. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Improvement of the safety and quality of refrig...
- Author(s) : GORRIS L. G. M., BENNIK M. H. J.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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A STUDY ON QUALITY PARAMETERS IN READY-TO-COOK ...
- Author(s) : PALA M., DAMARLI E.
- Date : 1991/08/10
- Languages : English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
View record
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FREEZE-THAW STABILITY OF GELS.
- Author(s) : PORSDAL POULSEN K., JAKOBSEN O. P.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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Applicability of the shelf life decision system...
- Author(s) : GIANNAKOUROU M. C., KOUTSOUMANIS K., DERMESONLOUOGLOU E., et al.
- Date : 2001/12/09
- Languages : English
- Source: Proceedings of the Second International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2001.
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Effect of gamma irradiation on the microbiologi...
- Author(s) : PATTERSON M. F., STEVENSON M. H., GRANT I. R., MCATEER N. J., STEWART E. M.
- Date : 1998
- Languages : English
- Source: Combination processes for food irradiation.
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