Quality Systems in the Food Industry

• Κύριοι συγγραφείς: Fiorino, Marco (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Barone, Caterina (http://id.loc.gov/vocabulary/relators/aut), Barone, Michele (http://id.loc.gov/vocabulary/relators/aut), Mason, Marco (http://id.loc.gov/vocabulary/relators/aut), Bhagat, Arpan (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Σειρά: Chemistry of Foods,
• Θέματα: Food-Biotechnology.; Quality control.; Reliability.; Industrial safety.; Nutrition .; Food Science.; Quality Control, Reliability, Safety and Risk.; Nutrition.

This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also i...

Πίνακας περιεχομένων:

• Impact of Food-related Quality System Certifications for Chemical Food Additives
• Chemical Aspects of Intentional Food Adulteration and Quality Management Systems
• Quality Audits in Food Companies and the Examination of Technical Data Sheets
• Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry.