Process Hygiene: Designing for Hygienic Operation

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dc.contributor.authorDede N.A.
dc.contributor.authorGürakan G.C.
dc.contributor.authorBozoğlu T.F.
dc.date.accessioned2020-03-26T18:59:12Z
dc.date.available2020-03-26T18:59:12Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this work, hygienic operations including good manufacturing practice are summarized. The important issues such as buildings, installations, equipment, nature of the product, scale of operation, environmental risk factors, and personnel are considered. Additionally, critical points of high contamination risk are stated. © 2014 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/B978-0-12-384730-0.00272-Xen_US
dc.identifier.endpage170en_US
dc.identifier.isbn9780123847331; 9780123847300
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage166en_US
dc.identifier.urihttps://dx.doi.org/10.1016/B978-0-12-384730-0.00272-X
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31449
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Inc.en_US
dc.relation.ispartofEncyclopedia of Food Microbiology: Second Editionen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectGMPen_US
dc.subjectHygieneen_US
dc.subjectRisken_US
dc.subjectSanitationen_US
dc.titleProcess Hygiene: Designing for Hygienic Operationen_US
dc.typeBook Chapteren_US

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