The use of models in the maintenance of the hygienic quality of foods

Nutrition & Food Science

Volumn 31, Issue 5, 2001, Pages 234-237

  Adams, Alan ^a  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Food; Modelling

Indexed keywords

EID: 84986099140     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650110396619     Document Type: Review

References (6)

1. Batty, J.C. and Folkman, S.L. (1983), Food Engineering Fundamentals, John Wiley & Sons, New York, NY.
2. HMSO (1989), Guidelines on Cook-Chill and Cook-Freeze Catering Systems, HMSO, London.
3. HMSO (1995), Food Safety (Temperature Control) Regulations, HMSO, London.
4. Hotel and Catering International Management Association (nd), “Cooling cooked joints of meat”, Technical Brief Sheet, No. 14.
5. Matsumoto, J. (1999), “The big chill”, Restaurants and Institutions, February 1, pp. 70-4.
6. The Society of Food Hygiene Technology (SOFHT) (1997), “An introduction to hazard analysis and critical control points”, Hygiene in Focus, No. 24.