Part of the Food Engineering Series book series (FSES)
Food Design and Risk Assessment
In this chapter an integrated approach to food design based on hurdle technology, the application of a user guide in food design, and the risk assessment of designed foods are discussed.
KeywordsRisk Assessment Good Manufacturing Practice User Guide Quantitative Risk Assessment Spoilage Microorganism
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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© Springer Science+Business Media New York 2002