標(biāo)題: Titlebook: HACCP in Meat, Poultry, and Fish Processing; A. M. Pearson (Courtesy Professor),T. R. Dutson (D Book 1995 Springer Science+Business Media [打印本頁] 作者: Localized 時(shí)間: 2025-3-21 19:11
書目名稱HACCP in Meat, Poultry, and Fish Processing影響因子(影響力)
書目名稱HACCP in Meat, Poultry, and Fish Processing影響因子(影響力)學(xué)科排名
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書目名稱HACCP in Meat, Poultry, and Fish Processing被引頻次
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書目名稱HACCP in Meat, Poultry, and Fish Processing讀者反饋
書目名稱HACCP in Meat, Poultry, and Fish Processing讀者反饋學(xué)科排名
作者: 隱士 時(shí)間: 2025-3-21 20:36
Technische Erziehung in Israel,ced under federal inspection by the US Department of Agriculture or its equivalent in a state inspected facility. The product categories described earlier will be used (.). Fermented products will not be discussed. Some information concerning fermented meats is available in an earlier volume of this series (.).作者: 展覽 時(shí)間: 2025-3-22 01:25 作者: 壁畫 時(shí)間: 2025-3-22 08:38 作者: 裂隙 時(shí)間: 2025-3-22 09:12
The origin and concept of HACCP,ects in food production and research for the United States space program. The basics were developed by The Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Administration (NASA), The Natick Laboratories of the US Armed Forces, and the US Air Force Space Laboratory Project Group.作者: 啞劇 時(shí)間: 2025-3-22 12:55 作者: ensemble 時(shí)間: 2025-3-22 18:04 作者: AMEND 時(shí)間: 2025-3-22 22:27 作者: 貞潔 時(shí)間: 2025-3-23 01:35 作者: 杠桿支點(diǎn) 時(shí)間: 2025-3-23 06:11
Fluid-Statik (Hydro- und Aerostatik),The function of management in the HACCP process is to provide focus and support. These efforts are to be directed solely toward the successful operation of the facility’s food safety programs.作者: asthma 時(shí)間: 2025-3-23 10:20 作者: 真實(shí)的你 時(shí)間: 2025-3-23 17:53 作者: 追蹤 時(shí)間: 2025-3-23 21:46
Advances in Meat Researchhttp://image.papertrans.cn/h/image/420039.jpg作者: manifestation 時(shí)間: 2025-3-24 00:59 作者: Biofeedback 時(shí)間: 2025-3-24 02:55 作者: Generator 時(shí)間: 2025-3-24 10:27
https://doi.org/10.1007/978-3-642-92902-1pected again after slaughter. Meat and poultry products are inspected during processing, handling and packing. Inspectors have authority to stop any aspect of an operation and demand correction of any deficiency that they find may adversely affect the safety and wholesomeness of the product.作者: 劇本 時(shí)間: 2025-3-24 12:17
https://doi.org/10.1007/978-3-642-22845-2t, poultry and seafood that will be fully cooked before consumption may be relatively simple. Plans for ready-to-eat deli products prepared from several potentially hazardous ingredients generally are more complex.作者: 小樣他閑聊 時(shí)間: 2025-3-24 15:28 作者: 慢慢沖刷 時(shí)間: 2025-3-24 19:04 作者: Subjugate 時(shí)間: 2025-3-24 23:15
HACCP for delicatessens and meat, poultry and seafood retailers,t, poultry and seafood that will be fully cooked before consumption may be relatively simple. Plans for ready-to-eat deli products prepared from several potentially hazardous ingredients generally are more complex.作者: esthetician 時(shí)間: 2025-3-25 04:22
Predictive microbiology and HACCP,. Structured systems to guide HACCP teams through this process, in the form of a series of pro forma and questionnaires, (.; .; .), decision trees (.) or of interactive computer programmes (.) are valuable aids. Generic HACCP models, applicable to particular product types, have also been prepared and published (.; .).作者: painkillers 時(shí)間: 2025-3-25 09:04
HACCP-TQM for retail and food service operations,nter for . and Center for Chemical Process Safety (.,.). NASA was using it in the construction of space vehicles in 1968, when it was adopted by the US Army Natick Laboratories to assure the safety of the astronauts’ food (.; .). Pillsbury applied it in the formulation of the first rations and documented it in the first HACCP publications (.; .).作者: uveitis 時(shí)間: 2025-3-25 12:35 作者: Ebct207 時(shí)間: 2025-3-25 17:18
Risk analysis, HACCP and microbial criteria in meat and poultry systems,efore, all segments must work together to identify hazards and assess potential risk, develop science and technology for interventions, and communicate appropriately between industry, government regulators and consumers.作者: 比喻好 時(shí)間: 2025-3-25 21:09 作者: Repatriate 時(shí)間: 2025-3-26 02:01
https://doi.org/10.1007/978-3-642-53367-9hing critical limits, monitoring procedures, corrective actions, documentation and verification procedures. Excellent overviews and background information on HACCP programs are presented in the ., . and the USDA-FSIS, ...作者: 范例 時(shí)間: 2025-3-26 04:30
Fluid-Statik (Hydro- und Aerostatik), of new foods, some partially processed, minimally preserved, of high quality and with extended shelf life. Consumers knowledge and practices in food handling have not kept pace with cultural and scientific changes.作者: Synapse 時(shí)間: 2025-3-26 11:21
https://doi.org/10.1007/978-3-662-64629-8es greater than is permitted. A product can be adulterated but still be safe. For example, a meat frankfurter containing fat in excess of the government standard could be considered adulterated, but it is not unsafe. If a product is adulterated, it most likely is also misbranded.作者: contrast-medium 時(shí)間: 2025-3-26 13:49
Implementation of HACCP program on farms and ranches,essential role of involving the entire food chain in preventive programs to reduce the risk of foodborne hazards has been recognized through the development of on-farm pre-harvest food animal food safety programs, and the maintenance of healthy animals (.; .).作者: SNEER 時(shí)間: 2025-3-26 17:50 作者: 不遵守 時(shí)間: 2025-3-26 23:15 作者: 智力高 時(shí)間: 2025-3-27 01:50 作者: 消滅 時(shí)間: 2025-3-27 07:12
Book 1995supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The作者: 衰弱的心 時(shí)間: 2025-3-27 13:22 作者: modest 時(shí)間: 2025-3-27 15:21
meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.978-1-4613-5898-5978-1-4615-2149-5作者: MEET 時(shí)間: 2025-3-27 20:48
A. M. Pearson (Courtesy Professor),T. R. Dutson (D作者: OUTRE 時(shí)間: 2025-3-27 22:32
Werner Schiehlen,Peter Eberhardects in food production and research for the United States space program. The basics were developed by The Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Administration (NASA), The Natick Laboratories of the US Armed Forces, and the US Air Force Space 作者: thalamus 時(shí)間: 2025-3-28 04:02 作者: Bronchial-Tubes 時(shí)間: 2025-3-28 09:10 作者: consolidate 時(shí)間: 2025-3-28 12:39
https://doi.org/10.1007/978-3-642-53367-9er types of food systems. The program must be designed by the individual company or plant for their respective operation(s). Each program, although individually tailored, must be based on the seven principles of HACCP including hazard assessment, critical control point (CCP) identification, establis作者: 淺灘 時(shí)間: 2025-3-28 18:18
Technische Erziehung in Israel,ced under federal inspection by the US Department of Agriculture or its equivalent in a state inspected facility. The product categories described earlier will be used (.). Fermented products will not be discussed. Some information concerning fermented meats is available in an earlier volume of this作者: ostracize 時(shí)間: 2025-3-28 19:43
Dietrich Hartmann,Karlheinz Lehnerns. Within this interactive matrix is the additional challenge of producing a safe product in a system that comprises a complicated nesting of resource availability, harvesting, and global trade issues.作者: 染色體 時(shí)間: 2025-3-28 23:48
,Str?mungen ohne Dichte?nderung,CP. The program must support the concept that risk analysis and HACCP should be incorporated from the beginning to the end of the marketing chain–from farm to table. These concepts should be based on science, and all interventions and management decisions relating to food safety must have strong sci作者: 傲慢物 時(shí)間: 2025-3-29 06:18 作者: chondromalacia 時(shí)間: 2025-3-29 07:13
https://doi.org/10.1007/978-3-642-22845-2t available means to ensure food safety. An effective HACCP system assures that retail food store customers will not become ill or injured after eating foods handled, processed or prepared in the store. The complexity of HACCP plans for retail deli, meat, poultry and seafood products varies with the作者: Nucleate 時(shí)間: 2025-3-29 14:38 作者: 思想靈活 時(shí)間: 2025-3-29 17:53
Fluid-Statik (Hydro- und Aerostatik),ever changing lifestyles and ever increasing demands on the consumer’s time and energies, consumers are demanding convenience, freshness, long shelf lives and little preparation time before consumption. Food technology has responded by applying the knowledge of science to produce an increasing array作者: Trabeculoplasty 時(shí)間: 2025-3-29 23:18
,Str?mungen ohne Dichte?nderung,borne infection or intoxication. The analysis of microbiological hazards. and definition of critical control points remains, however, an inexact process. General sources of information to assist in this process include the scientific literature, consumer complaints, prior documentation of health ris作者: insular 時(shí)間: 2025-3-30 00:56
https://doi.org/10.1007/978-3-662-64629-8d or misbranded. While the terms ‘a(chǎn)dulterated’ and ‘misbranded’ have lengthy statutory and legal definitions, suffice it to say: adulterated generally means the food is unsafe, unhealthy or unwholesome; and/or contains ingredients which it should not contain, or contains such ingredients in quantiti作者: 裂口 時(shí)間: 2025-3-30 04:25
The origin and concept of HACCP,ects in food production and research for the United States space program. The basics were developed by The Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Administration (NASA), The Natick Laboratories of the US Armed Forces, and the US Air Force Space 作者: 一再困擾 時(shí)間: 2025-3-30 11:45
The HACCP system and how it fits into FSIS programs,and poultry products in interstate and foreign commerce are safe, wholesome, not adulterated and accurately labeled. FSIS administers and enforces the Federal Meat Inspection Act, the Poultry Products Inspection Act and the regulations by which these laws are implemented. Federal inspectors enforce 作者: 怪物 時(shí)間: 2025-3-30 12:41 作者: 撕裂皮肉 時(shí)間: 2025-3-30 16:37 作者: 沐浴 時(shí)間: 2025-3-30 22:24
