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· 분류 : 외국도서 > 경제경영 > 산업 > 식품
· ISBN : 9781405153669
· 쪽수 : 560쪽
· 출판일 : 2009-02-06
목차
Part I: Introduction.
1. HACCP and ISO 22000 – a comparison of the two systems.
Ioannis S. Arvanitoyannis and Aikaterini Kassaveti.
2. A summary of EU, US and Canadian legislation relating to safety in foods of animal origin.
Ioannis S. Arvanitoyannis and Persefoni Tserkezou.
Part II: Implementing HACCP and ISO 22000 for foods of animal origin.
3. Dairy foods.
Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Maria Koukaliaroglou-van Houwelingen.
4. Meat and meat products.
Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Persefoni Tserkezou.
5. Poultry.
Ioannis S. Arvanitoyannis and Theodoros H. Varzakas.
6. Eggs.
Ioannis S. Arvanitoyannis, Theodoros H. Varzakas, Konstantina Tzifa and Demetrios Papadopoulos.
7. Seafood.
Ioannis S. Arvanitoyannis and Theodoros H. Varzakas.
8. Catering.
Ioannis S. Arvanitoyannis and Theodoros H. Varzakas.
9. Conclusions and future directions.
Ioannis S. Arvanitoyannis
