| dc.creator | Arvanitoyannis, I. S. | en |
| dc.date.accessioned | 2015-11-23T10:22:58Z | |
| dc.date.available | 2015-11-23T10:22:58Z | |
| dc.date.issued | 2010 | |
| dc.identifier | 10.1002/9781444325546.ch28 | |
| dc.identifier.isbn | 9781405180702 | |
| dc.identifier.uri | http://hdl.handle.net/11615/25856 | |
| dc.source | Handbook of Seafood Quality, Safety and Health Applications | en |
| dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84885495281&partnerID=40&md5=8e78ca9f4241d4d7b47fc4c19b7b05c6 | |
| dc.subject | Addition of alkali in surimi wash water - higher-quality product than just using water | en |
| dc.subject | CCP for salmon processing - according to HACCP analysis | en |
| dc.subject | CCP, step at which control - preventing or eliminating a fish and seafood safety hazard or reducing it to an acceptable level | en |
| dc.subject | Fish trade globalization, coupled with technological developments in food production | en |
| dc.subject | Flow diagram of salmon processing | en |
| dc.subject | Food safety and quality systems (ISO 22000:2005) - in seafood sector | en |
| dc.subject | Fresh salmon production line, and blood removal - a critical control point (CCP) | en |
| dc.subject | HACCP system, science based and systematic - specific hazards and measures for control | en |
| dc.subject | Pasteurization, heat process designed - to eliminate targeted bacterial pathogens | en |
| dc.subject | Surimi industry, global decrease in whitefish supply - demand for fillets and blocks made from Alaska pollock | en |
| dc.title | Food Safety and Quality Systems (ISO 22000:2005) in the Seafood Sector | en |
| dc.type | bookChapter | en |