HACCP and regulations applied to minimally processed foods

Microbial Safety of Minimally Processed Foods

Volumn , Issue , 2002, Pages 127-150

  Snyder, O Peter ^a  

^a Hospitality Inst Technol and Mgmt   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84903026936     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (4)

1. Farber, J.M. and Dodds, K.L., Eds., 1995, Principles of Modified-Atmosphere and Sous Vide Product Packaging, Lancaster, PA: Technomic Publishing Co. Inc., 328.
2. Goodfellow, S.J. and Brown, W.L., 1978, Fate of Salmonella inoculated into beef for cooking, J. Food Prot., 41(8): 598-605.
3. National Advisory Committee on Microbiological Criteria for Foods (NACMCF), 1998, Hazard analysis and critical control point principles and application guidelines, J. Food Prot., 61(9): 1246-1259.
4. Ratkowsky, D.A. et al., 1983, Model for bacterial culture growth rate throughout the entire biokinetic temperature range, J. Bacteriol., 154(3): 1222-1226.