Application of HACCP to water reuse in the food industry-Reference-Cited by-同舟云学术

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Application of HACCP to water reuse in the food industry

Published:2002-06 Issue:4-5 Volume:13 Page:315-327
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Casani Sandra,Knøchel Susanne

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference80 articles.

1. Bacteria associated with foodborne diseases. A scientific status summary by the Institute of Food Technologist Expert Panel on Food Safety and Nutrition;Anonymous;Food Technology,1988

2. Genus Acinetobacter;Anonymous,1994

3. Norwalk virus and the small round viruses causing foodborne gastroenteritis;Appleton,2001

4. Development of industrial procedures to ensure the microbiological safety of food;Baird-Parker;Food Control,1995

5. Water handling from source to sewer;Birks;Food Manufacture,1999

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1. Application of HACCP for development of quality risk management in a water purification system;Brazilian Journal of Pharmaceutical Sciences;2022

2. Role of Potable Water in Food Processing;Encyclopedia of the UN Sustainable Development Goals;2022

3. The impact of bacterial cell aggregation on UV inactivation kinetics;Water Research;2021-10

4. Water and wastewater optimization in a food processing industry using water pinch technology;Sustainable Water Resources Management;2021-09-24

5. Fit-for-purpose water reuse in the food processing industry;Sustainable Industrial Water Use: Perspectives, Incentives, and Tools;2021-02-15

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