المؤلفون: Jocelyn C. Lee, Marina Neonaki, Athanasios Alexopoulos, Theodoros Varzakas

المصدر: Foods, Vol 12, Iss 17, p 3218 (2023)

مصطلحات موضوعية: food safety management system (FSMS), Good Manufacturing Best Practices, prerequisite programs (PRPs), HACCP, systems thinking, food safety culture, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/17/3218; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/646d0c2cae314518af8963eaba985b45

المؤلفون: Varzakas, T.^{Aff18, Aff19}, Manolopoulou, E.^Aff19

المساهمون: Aguilera, J.M., Editorial board^Aff1, Chen, Xiao Dong, Editorial board^Aff2, Hartel, Richard W, Editorial board^Aff3, Ibarz, Albert, Editorial board^Aff4, Kokini, Jozef L., Editorial board^Aff5, Marcotte, Michele, Editorial board^Aff6, McCarthy, Michael J, Editorial board^Aff7, Niranjan, Keshavan, Editorial board^Aff8, Peleg, Micha, Editorial board^Aff9, Welti-Chanes, Jorge, Editorial board^Aff10, Rahman, M. Shafiur, Editorial board^Aff11, Rao, Anandha, Editorial board^Aff12, Roos, Yrjo, Editorial board^Aff13, Spiess, Walter, Editorial board^Aff14, Barbosa-Cánovas, Gustavo V., Series editor^Aff15, Yildiz, Fatih, editor^Aff16, Wiley, Robert C., editor^Aff17

المصدر: Minimally Processed Refrigerated Fruits and Vegetables. :685-721

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المؤلفون: Jocelyn C. Lee, Aura Daraba, Chrysa Voidarou, Georgios Rozos, Hesham A. El Enshasy, Theodoros Varzakas

المصدر: Foods, Vol 10, Iss 9, p 2169 (2021)

مصطلحات موضوعية: food safety, Prerequisite Programs (PRPs), systems thinking, HACCP, Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/9/2169; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/fc1f49d0146b43cf90d0e945e5768a1e

المؤلفون: Aura Daraba, Theodoros Varzakas, Georgios Rozos, C. Voidarou, Hesham A. El Enshasy, Jocelyn C. Lee

المصدر: Foods
Foods, Vol 10, Iss 2169, p 2169 (2021)

مصطلحات موضوعية: Good Hygiene Practices (GHPs), Health (social science), microbiological criteria, Food industry, food safety culture, Hazard and operability study, Plant Science, TP1-1185, Review, Hazard analysis, food hygiene, Health Professions (miscellaneous), Microbiology, Systems thinking, Food Safety Management System (FSMS), FMEA, environmental hygiene, business.industry, Chemical technology, digestive, oral, and skin physiology, Pareto principle, systems thinking, foodborne illness outbreak, food safety plan, Food safety, HACCP, Listeria monocytogenes, Good Manufacturing Practices (GMPs), food safety, Sanitation Standard Operations Procedures (SSOPs), Ishikawa, Risk analysis (engineering), Critical control point, Food processing, HAZOP, business, Prerequisite Programs (PRPs), Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f376c12decefc668b0d265835aa44398
http://europepmc.org/articles/PMC8468768

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