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https://dspace.upt.ro/xmlui/handle/123456789/1735| 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 Calitate Metoda HACCP Articol 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://primo.upt.ro:1701/primo-explore/search?query=any,contains,Quality%20control%20of%20pastry%20products%20using%20the%20HACCP%20method&tab=default_tab&search_scope=40TUT&vid=40TUT_V1&lang=ro_RO&offset=0 Link Primo |
| Appears in Collections: | Articole științifice/Scientific articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| BUPT_ART_Panfiloiu_f.pdf | 68.88 kB | Adobe PDF | View/Open |
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