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Volumn , Issue , 2010, Pages 339-360

Process design, facility, and equipment requirements

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EID: 84908046283     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (8)

References (29)
  • 1
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    • Guide des bonnes pratiques hygiéniques concernant les produits végétaux prêts a l'emploi, dits "de 4ème gamme," approuvé le 1er Août 1988 par le directeur général de la concurrence, de la consommation et de la répression des fraudes
    • Anonymous. 1988. Guide des bonnes pratiques hygiéniques concernant les produits végétaux prêts a l'emploi, dits "de 4ème gamme," approuvé le 1er Août 1988 par le directeur général de la concurrence, de la consommation et de la répression des fraudes. Bulletin officiel de la concurrence, de la consommation et de la répression des fraudes, 17: 221-233.
    • (1988) Bulletin officiel de la concurrence, de la consommation et de la répression des fraudes , vol.17 , pp. 221-233
  • 2
    • 0043258302 scopus 로고
    • Arrêté du 22 Mars 1993 relatif aux règles d'hygiène applicables aux végétaux et préparations de végétaux crus prêts a l'emploi a la consommation humane
    • Anonymous. 1993. Arrêté du 22 Mars 1993 relatif aux règles d'hygiène applicables aux végétaux et préparations de végétaux crus prêts a l'emploi a la consommation humane. Journal Officiel de la République Française, 75: 5586-5588.
    • (1993) Journal Officiel de la République Française , vol.75 , pp. 5586-5588
  • 3
    • 85056948465 scopus 로고    scopus 로고
    • Guide de bonnes pratiques hygiénique végétaux crus prêts a l'emploi
    • Paris
    • Anonymous. 1996. Guide de bonnes pratiques hygiénique végétaux crus prêts a l'emploi. Les éditions du Journal Officiel, Paris, 71.
    • (1996) Les éditions du Journal Officiel , pp. 71
  • 4
    • 85124447000 scopus 로고    scopus 로고
    • ANSI/NSF/3-A Standard 14159-1-2000, which covers the materials, design, and construction requirements of equipment used in meat and poultry processing
    • ANSI/NSF/3-A Standard 14159-1-2000, which covers the materials, design, and construction requirements of equipment used in meat and poultry processing.
  • 6
    • 84985266680 scopus 로고
    • Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce
    • Bolin H.R., and Huxsoll C.C. 1991. Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce. J. Food Sci., 56: 60-62, 67.
    • (1991) J. Food Sci , vol.56
    • Bolin, H.R.1    Huxsoll, C.C.2
  • 7
    • 84987306799 scopus 로고
    • Factors affecting the storage stability of shredded lettuce
    • Bolin H.R., Stafford A.C., King A.D. Jr., and Huxsoll C.C. 1977. Factors affecting the storage stability of shredded lettuce. J. Food Sci., 42: 1319-1321.
    • (1977) J. Food Sci , vol.42 , pp. 1319-1321
    • Bolin, H.R.1    Stafford, A.C.2    King, A.D.3    Huxsoll, C.C.4
  • 9
    • 85124446901 scopus 로고
    • The CGMP regulations are issued under Title 21, Code of Federal Regulations, Part 110 (21 CFR 110). Amendments to the regulations appear in the
    • Current Good Manufacturing Practice (CGMP) regulations. The regulations are current through February 1994. The CGMP regulations are issued under Title 21, Code of Federal Regulations, Part 110 (21 CFR 110). Amendments to the regulations appear in the Federal Register.
    • (1994) Federal Register
  • 19
    • 12444326440 scopus 로고    scopus 로고
    • 3rd ed. IFPA/PMA, Alexandria, VA, 17-26
    • International Fresh-Cut Produce Association (IFPA) and Produce Marketing Association (PMA). 1999. Fresh-cut produce handling guidelines. 3rd ed. IFPA/PMA, Alexandria, VA, 17-26; 27-42.
    • (1999) Fresh-cut produce handling guidelines , pp. 27-42
  • 22
    • 0001586377 scopus 로고    scopus 로고
    • Fresh and processed vegetables
    • B. M. Lund, T. C. Baird-Parker, and G. W. Gould (Eds.), Gaithersburg, MD, Aspen
    • Nguyen-The C., and Carlin F. 2000. Fresh and processed vegetables. In The Microbiological Safety and Quality of Food, B. M. Lund, T. C. Baird-Parker, and G. W. Gould (Eds.), Gaithersburg, MD, Aspen, pp. 620-684.
    • (2000) The Microbiological Safety and Quality of Food , pp. 620-684
    • Nguyen-The, C.1    Carlin, F.2
  • 27
    • 0030292710 scopus 로고    scopus 로고
    • The influence of raw material characteristics on the storage life of fresh-cut butterhead lettuce
    • Varoquaux P., Mazollier J., and Albagnac G. 1996. The influence of raw material characteristics on the storage life of fresh-cut butterhead lettuce. Postharvest Biol. and Technol., 9, 127-139.
    • (1996) Postharvest Biol. and Technol , vol.9 , pp. 127-139
    • Varoquaux, P.1    Mazollier, J.2    Albagnac, G.3
  • 28
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    • Les fruits de quatrième gamme
    • Varoquaux P., and Varoquaux F. 1990. Les fruits de quatrième gamme. Arb. Fruit., 3, 35-38.
    • (1990) Arb. Fruit , vol.3 , pp. 35-38
    • Varoquaux, P.1    Varoquaux, F.2
  • 29
    • 0002338257 scopus 로고    scopus 로고
    • Biological and biochemical changes in minimally processed refrigerated fruits and vegetables
    • R.C. Wiley (Ed.), New York: Chapman & Hall
    • Varoquaux P., and Wiley R.C. 1996. Biological and biochemical changes in minimally processed refrigerated fruits and vegetables. In Minimally Processed Refrigerated Fruits and Vegetables, R.C. Wiley (Ed.), New York: Chapman & Hall, pp. 226-268.
    • (1996) Minimally Processed Refrigerated Fruits and Vegetables , pp. 226-268
    • Varoquaux, P.1    Wiley, R.C.2


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