The use of models in the maintenance of the hygienic quality of foods
Alan Adams
(Alan Adams is Senior Lecturer at the Hospitality and Tourism Management Department, Manchester Metropolitan University, Manchester, UK.)
922
Abstract
Examines the hazard analysis critical control point system (HACCP) for maintaining the microbiological quality of foods. In particular, it deals with the cooling of foods and uses the Heisler model to predict the cooling effects of various types of cooling equipment on different types of food.
Keywords
Citation
Adams, A. (2001), "The use of models in the maintenance of the hygienic quality of foods", Nutrition & Food Science, Vol. 31 No. 5, pp. 234-237. https://doi.org/10.1108/00346650110396619
Publisher
:MCB UP Ltd
Copyright © 2001, MCB UP Limited