Please use this identifier to cite or link to this item:
Title: Quality control of pastry products using the HACCP method [articol]
Authors: Panfiloiu, Mirabela
Cara, Monica Cristina
Perju, Delia Maria
Dumitrel, Gabriela-Alina
Subjects: Chimie alimentară
Produse de patiserie
Metoda HACCP
Pastry products
Hazard analysis
Critical control points
Issue Date: 2011
Publisher: Timişoara: Editura Politehnica
Citation: Panfiloiu, Mirabela. Quality control of pastry products using the HACCP method. Timişoara: Editura Politehnica, 2011
Series/Report no.: Buletinul ştiinţific al Universităţii „Politehnica” din Timişoara, România. Seria chimie şi ingineria mediului, Tom 56(70), fasc. 1 (2011), p. 47-51
Abstract: HACCP is a procedure that companies have to apply in order to protect the quality of food products. The purpose of this paper is to describe the critical points in which hazard can come to light in the production process, the evaluation and the measures applied to prevent and control these critical points. This method is applied to all the technological processes in order to obtain the pastry products without yeasts.
URI: http://localhost:8080/xmlui/handle/123456789/1735
Appears in Collections:Articole stiintifice/Scientific articles

Files in This Item:
File Description SizeFormat 
BUPT_ART_Panfiloiu_f.pdf68.88 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.