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Titlebook: Quality Systems in the Food Industry; Marco Fiorino,Caterina Barone,Arpan Bhagat Book 2019 The Author(s), under exclusive license to Sprin

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發(fā)表于 2025-3-21 16:13:55 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Quality Systems in the Food Industry
編輯Marco Fiorino,Caterina Barone,Arpan Bhagat
視頻videohttp://file.papertrans.cn/781/780302/780302.mp4
概述Explains quality system standards in the food industry.Critically discusses and evaluates international norms (ISO 9001, HACCP, GSFS, IFS).Presents selected examples, such as chemical additives and cr
叢書(shū)名稱SpringerBriefs in Molecular Science
圖書(shū)封面Titlebook: Quality Systems in the Food Industry; Marco Fiorino,Caterina Barone,Arpan Bhagat Book 2019 The Author(s), under exclusive license to Sprin
描述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 introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task)..Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances..
出版日期Book 2019
關(guān)鍵詞Food Adulteration; Allergen; Quality Audit Food Industry; Chemical Food Additives; Food-grade Lubricants
版次1
doihttps://doi.org/10.1007/978-3-030-22553-7
isbn_softcover978-3-030-22552-0
isbn_ebook978-3-030-22553-7Series ISSN 2191-5407 Series E-ISSN 2191-5415
issn_series 2191-5407
copyrightThe Author(s), under exclusive license to Springer Nature Switzerland AG 2019
The information of publication is updating

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書(shū)目名稱Quality Systems in the Food Industry網(wǎng)絡(luò)公開(kāi)度




書(shū)目名稱Quality Systems in the Food Industry網(wǎng)絡(luò)公開(kāi)度學(xué)科排名




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沙發(fā)
發(fā)表于 2025-3-21 21:09:58 | 只看該作者
板凳
發(fā)表于 2025-3-22 03:06:09 | 只看該作者
Quality Systems in the Food Industry978-3-030-22553-7Series ISSN 2191-5407 Series E-ISSN 2191-5415
地板
發(fā)表于 2025-3-22 07:41:37 | 只看該作者
5#
發(fā)表于 2025-3-22 09:18:27 | 只看該作者
https://doi.org/10.1007/978-3-030-22553-7Food Adulteration; Allergen; Quality Audit Food Industry; Chemical Food Additives; Food-grade Lubricants
6#
發(fā)表于 2025-3-22 16:19:39 | 只看該作者
Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Managemenluding traceability, the design of working flows, and other concerns related to the use of food additives, implies an external and third-party assessment. As a result, the need for independent and reliable assessment has introduced third-party certification bodies in the world of food production.
7#
發(fā)表于 2025-3-22 17:11:59 | 只看該作者
Quality Audits in Food Companies and the Examination of Technical Data Sheets, The aim of this chapter is to give reliable advices for interested food auditors with concern to the examination of technical data sheets for all possible ingredients in the food and beverage sector.
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發(fā)表于 2025-3-22 22:31:12 | 只看該作者
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發(fā)表于 2025-3-23 02:32:23 | 只看該作者
The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects, big concern in food environments, and a strong answer is needed by the whole world of food and beverage stakeholders. The existence of quality certification standards makes possible the management of food frauds and other menaces concerning ‘identity loss’ with relation to four main factors: the ro
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發(fā)表于 2025-3-23 05:46:33 | 只看該作者
Quality Audits in Food Companies and the Examination of Technical Data Sheets,. In the ambit of quality management systems, the declaration of all possible components of a food or beverage product may concern or be correlated with some basic aspects, including the critical and reliable interpretation of technical data sheets concerning these products in the food and beverage
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