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Επιστημονικές Δημοσιεύσεις Μελών ΠΘ (ΕΔΠΘ)
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Επιστημονικές Δημοσιεύσεις Μελών ΠΘ (ΕΔΠΘ)
Δημοσιεύσεις σε περιοδικά, συνέδρια, κεφάλαια βιβλίων κλπ.
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Food Safety and Quality Systems (ISO 22000:2005) in the Seafood Sector
Autore
Arvanitoyannis, I. S.
Data
2010
DOI
10.1002/9781444325546.ch28
Soggetto
Addition of alkali in surimi wash water - higher-quality product than just using water
CCP for salmon processing - according to HACCP analysis
CCP, step at which control - preventing or eliminating a fish and seafood safety hazard or reducing it to an acceptable level
Fish trade globalization, coupled with technological developments in food production
Flow diagram of salmon processing
Food safety and quality systems (ISO 22000:2005) - in seafood sector
Fresh salmon production line, and blood removal - a critical control point (CCP)
HACCP system, science based and systematic - specific hazards and measures for control
Pasteurization, heat process designed - to eliminate targeted bacterial pathogens
Surimi industry, global decrease in whitefish supply - demand for fillets and blocks made from Alaska pollock
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URI
http://hdl.handle.net/11615/25856
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