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https://dspace.upt.ro/xmlui/handle/123456789/1735Toate metadatele înregistrării:
| Câmpuri Dublin Core | Valoare | Limba |
|---|---|---|
| dc.contributor.author | Panfiloiu, Mirabela | - |
| dc.contributor.author | Cara, Monica Cristina | - |
| dc.contributor.author | Perju, Delia Maria | - |
| dc.contributor.author | Dumitrel, Gabriela-Alina | - |
| dc.date.accessioned | 2020-04-30T15:58:27Z | - |
| dc.date.accessioned | 2021-03-01T08:56:45Z | - |
| dc.date.available | 2020-04-30T15:58:27Z | - |
| dc.date.available | 2021-03-01T08:56:45Z | - |
| dc.date.issued | 2011 | - |
| dc.identifier.citation | Panfiloiu, Mirabela. Quality control of pastry products using the HACCP method. Timişoara: Editura Politehnica, 2011 | en_US |
| dc.identifier.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 | - |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Timişoara: Editura Politehnica | en_US |
| dc.relation.ispartofseries | Buletinul ştiinţific al Universităţii „Politehnica” din Timişoara, România. Seria chimie şi ingineria mediului, Tom 56(70), fasc. 1 (2011), p. 47-51 | - |
| dc.subject | Chimie alimentară | en_US |
| dc.subject | Produse de patiserie | en_US |
| dc.subject | Calitate | en_US |
| dc.subject | Metoda HACCP | en_US |
| dc.subject | Articol | en_US |
| dc.subject | Pastry products | en_US |
| dc.subject | Hazard analysis | en_US |
| dc.subject | Critical control points | en_US |
| dc.title | Quality control of pastry products using the HACCP method [articol] | en_US |
| dc.type | Article | en_US |
| Colecţia: | Articole științifice/Scientific articles | |
Fişierele documentului:
| Fişier | Descriere | Mărime | Format | |
|---|---|---|---|---|
| BUPT_ART_Panfiloiu_f.pdf | 68.88 kB | Adobe PDF | Vizualizare/Deschidere |
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