Mostrando ítems relacionados por Título, autor o materia.

• Implementation of hazard analysis critical control point (haccp) system to the non-alcoholic beverage industry 

  Kourtis, L. K.; Arvanitoyannis, I. S. (2001)

  Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while ...
• Implementation of hazard analysis critical control point (HACCP) system to the fish/seafood industry: A review 

  Tzouros, N. E.; Arvanitoyannis, I. S. (2000)

  Today's fish industry is facing new challenges, with more complex products and processes that require intensive controls during their processing, storage and distribution. The HACCP concept can guarantee the safety of fish ...
• Application of hazard analysis critical control point (HACCP) system to the cheese-making industry: A review 

  Sandrou, D. K.; Arvanitoyannis, I. S. (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 ...