Hygienic production of low-fat spreads and the application of HACCP during their development

Author:

Klapwijk Pieter M.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference12 articles.

1. Proceedings of the 1971 National Conference on Food Protection,1972

2. EUROPEAN HYGIENIC EQUIPMENT DESIGN GROUP FORM (EHEDG)

3. Rapid determination of water droplet size distributions by pulse field gradient-NMR;Enden;J. Colloid Interface Sci.,1990

4. Microorganisms in Foods. 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality;ICMSF (International Commission on Microbiological Specifications for Foods),1988

5. Hygienic aspects of the design of food plants;Lelieveld,1992

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