Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation

Ultrasonics Sonochemistry

Volumn 11, Issue 3-4, 2004, Pages 257-260

  Chemat, Farid ^a   Hoarau, Nicolas ^a  

^a UNIVERSITÉ DE LA RÉUNION   (France)

Author keywords

Critical control points; HACCP; Hazard; Preservative processing; Ultrasound

Indexed keywords

COST EFFECTIVENESS; FOOD PRODUCTS; HAZARDS; ULTRASONICS;

CRITICAL CONTROL POINTS; PRODUCT CONTAMINATION;

FOOD PROCESSING;

CONFERENCE PAPER; CONTAMINATION; COST EFFECTIVENESS ANALYSIS; FOOD; FOOD PROCESSING; HAZARD ANALYSIS AND CRITICAL CONTROL POINT; HAZARD ASSESSMENT; METHODOLOGY; PRIORITY JOURNAL; QUALITY CONTROL; ULTRASOUND;

EID: 1842785918     PISSN: 13504177     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2004.01.016     Document Type: Conference Paper

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