CONTENTS ·Introduction ·Quality and safety in chilled and frozen foods : an overview ·Hazard Analysis Critical Control Point (HACCP) ·Chilled foods- some pointers for success ·Freezing foods for optimum quality ·Temperature abuse and shelf life of chilled and frozen foods ·A practical guide to the cold chain from factory to consumer ·The role of food packaging in the cold chain ·A brief guide to legislation and Good Manufacturing practices (GMP) for the cold chain Managing-the-Cold-Chain-for-Quality-and-Safety (1).pdf [ΠΗΓΗ:http://seafood.oregonstate.edu/] |