Past, Present and Future of Sensors in Food Production

Author:

Adley Catherine

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference113 articles.

1. Food Quality and Safety Systems—A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System http://www.fao.org/docrep/W8088E/W8088E00.htm

2. Application of ISO 22000 and Failure Mode and Effect Analysis (FMEA) for Industrial Processing of Salmon: A Case Study

3. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the Hygiene of Foodstuffs;Off. J. Eur. Union,2004

4. Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 Laying Down Specific Hygiene Rules for Food of Animal Origin;Off. J. Eur. Union,2004

5. Biofilm Formation and Control in Food Processing Facilities

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