Validation of thermal process control for the assurance of food safety
โ Scribed by Su Leaper; Philip Richardson
- Book ID
- 117649454
- Publisher
- Elsevier Science
- Year
- 1999
- Tongue
- English
- Weight
- 55 KB
- Volume
- 10
- Category
- Article
- ISSN
- 0956-7135
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanica
systems Of Producing Food In Safer Ways, Including The Use Of The Hazard Analysis Critical Control Point (haccp) System Are Now Being Adopted Widely Throughout The World. The Ever-growing Global Shrimp And Prawn Farming And Processing Industries Are Now Beginning To Realise The Benefits Of Using Hac