Abstract
In five brief articles attention is paid to the cooling and freezing processes and equipment in the food industry. The following subjects are discussed: the Hazard Analysis and Critical Control Points system (HACCP) to reduce the hygienic risks in the food processing industry to a minimum, indoor climate control for the chicory-roots storage facilities, temperature control of the freezing process for baguettes, a total supermarket management system that meets the HACCP standard, and the use of a cooling simulation program to save energy in a slaughterhouse
Citation Formats
Anon,.
Cooling in the food industry. Special issue; Koelen in de voedingsindustrie. Themanummer.
Netherlands: N. p.,
1998.
Web.
Anon,.
Cooling in the food industry. Special issue; Koelen in de voedingsindustrie. Themanummer.
Netherlands.
Anon,.
1998.
"Cooling in the food industry. Special issue; Koelen in de voedingsindustrie. Themanummer."
Netherlands.
@misc{etde_633894,
title = {Cooling in the food industry. Special issue; Koelen in de voedingsindustrie. Themanummer}
author = {Anon,}
abstractNote = {In five brief articles attention is paid to the cooling and freezing processes and equipment in the food industry. The following subjects are discussed: the Hazard Analysis and Critical Control Points system (HACCP) to reduce the hygienic risks in the food processing industry to a minimum, indoor climate control for the chicory-roots storage facilities, temperature control of the freezing process for baguettes, a total supermarket management system that meets the HACCP standard, and the use of a cooling simulation program to save energy in a slaughterhouse}
journal = []
issue = {3}
volume = {6}
journal type = {AC}
place = {Netherlands}
year = {1998}
month = {Mar}
}
title = {Cooling in the food industry. Special issue; Koelen in de voedingsindustrie. Themanummer}
author = {Anon,}
abstractNote = {In five brief articles attention is paid to the cooling and freezing processes and equipment in the food industry. The following subjects are discussed: the Hazard Analysis and Critical Control Points system (HACCP) to reduce the hygienic risks in the food processing industry to a minimum, indoor climate control for the chicory-roots storage facilities, temperature control of the freezing process for baguettes, a total supermarket management system that meets the HACCP standard, and the use of a cooling simulation program to save energy in a slaughterhouse}
journal = []
issue = {3}
volume = {6}
journal type = {AC}
place = {Netherlands}
year = {1998}
month = {Mar}
}