Titlebook: Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality; Lothar Leistner,Grahame W. Gould Book 2002 Kluwer Acad

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节省

The Hurdle Concept,ample, it was pointed out that a mild reduction of a.in combination with other mild processes or factors may be employed to produce foodstuffs that are microbiologically stable without the need for the extreme reduction in a.that was necessary if this preservative factor was used alone (Loncin, 1976

引起

强制令

Predictive Microbiology,to be used in situations where the growth of microorganisms in foods is concerned. Growth models were developed first in order to improve hazard analysis critical control point (HACCP) and risk assessment exercises to help to ensure the safety of foods, and so targeted the major food poisoning micro

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Applications in Developing Countries,and safe without refrigeration. Furthermore, in less developed countries, food-preservation procedures should be inexpensive and simple, but robust and reliable. Over the centuries, a treasure of knowledge of food-preservation methods that fulfill these requirements has been accumulated in different

Ablation

Legislatory Status,, legal requirements for safety or at least suggestions for quantitative good manufacturing practice (GMP) guidelines are feasible. Since food legislation differs considerably in different countries or regions, the legislation of the country in which the hurdle-technology food is produced or should

Ardent

Deepali Goyal,A. K. Haritash,S. K. Singhternde "Universe of Discourse" . Es handelt sich dabei um eine Thematik, die in jüng­ ster Zeit zentrale Bedeutung erhalten hat, und von der man glaubt, oder doch zumindest hofft, heute käufliche Datenbanksysteme hätten längst die entspre­ chenden Lösungen realisiert. Das Problem kann in zwei Dimens

Acetaldehyde

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