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Food Design and Risk Assessment

  • Lothar Leistner
  • Grahame W. Gould
Part of the Food Engineering Series book series (FSES)

Abstract

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.

Keywords

Risk 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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Copyright information

© Springer Science+Business Media New York 2002

Authors and Affiliations

  • Lothar Leistner
    • 1
  • Grahame W. Gould
    • 2
  1. 1.Federal Centre for Meat ResearchKulmbachGermany
  2. 2.BedfordUK

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