Πλοήγηση ανά Συγγραφέα "Sandrou, D. K."
Αποτελέσματα 1-2 από 2
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Application of hazard analysis critical control point (HACCP) system to the cheese-making industry: A review
(2000)Today there is an ever-increasing consumer demand for safe and high-quality foods of prolonged life. Several quality/safety management systems (e.g., ISO 9000, Total Quality Management, and HACCP) were developed for the ... -
Low-fat/calorie foods: Current state and perspectives
(2000)Low-fat/calorie products were originally developed for diabetics and people with specific health problems and they were considerably expensive. Nowadays, consumers' demand for low-fat/calorie products has significantly ...