Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 5

Type de périodique : Revue


Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.


  • Titre original : Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 5
  • Identifiant de la fiche : NP000265-0069
  • Édition : Elsevier - Amsterdam/Amsterdam - Royaume-uni/Royaume-uni
  • Date d'édition : 05/2008
  • Volume : vol. 19
  • Numéro : n. 5
  • ISSN : 0956-7135
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.


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