Please use this identifier to cite or link to this item: https://dspace.upt.ro/xmlui/handle/123456789/1735
Full metadata record
DC FieldValueLanguage
dc.contributor.authorPanfiloiu, Mirabela-
dc.contributor.authorCara, Monica Cristina-
dc.contributor.authorPerju, Delia Maria-
dc.contributor.authorDumitrel, Gabriela-Alina-
dc.date.accessioned2020-04-30T15:58:27Z-
dc.date.accessioned2021-03-01T08:56:45Z-
dc.date.available2020-04-30T15:58:27Z-
dc.date.available2021-03-01T08:56:45Z-
dc.date.issued2011-
dc.identifier.citationPanfiloiu, Mirabela. Quality control of pastry products using the HACCP method. Timişoara: Editura Politehnica, 2011en_US
dc.identifier.urihttp://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-
dc.description.abstractHACCP 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.en_US
dc.language.isoenen_US
dc.publisherTimişoara: Editura Politehnicaen_US
dc.relation.ispartofseriesBuletinul ştiinţific al Universităţii „Politehnica” din Timişoara, România. Seria chimie şi ingineria mediului, Tom 56(70), fasc. 1 (2011), p. 47-51-
dc.subjectChimie alimentarăen_US
dc.subjectProduse de patiserieen_US
dc.subjectCalitateen_US
dc.subjectMetoda HACCPen_US
dc.subjectArticolen_US
dc.subjectPastry productsen_US
dc.subjectHazard analysisen_US
dc.subjectCritical control pointsen_US
dc.titleQuality control of pastry products using the HACCP method [articol]en_US
dc.typeArticleen_US
Appears in Collections:Articole științifice/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.