Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.11 designing of product temperature, control of product temperature and freshness: designing of product temperature by

A. HARA

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Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.11 designing of product temperature, control of product temperature and freshness: designing of product temperature by

机译：食品制造商的新鲜物流控制：定量新鲜度，HACCP，ISO 9000S和ISO 14000S的全面控制：产品温度设计的第11个，产品温度和新鲜度的控制：通过

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来源
《食品工業》 |1999年第16期|共10页
作者
A. HARA;
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原文格式 PDF
正文语种 jpn
中图分类食品工业;
关键词
freshness; temperature control; calculation model; freezing zone; quality control;

机译：新鲜度;温度控制;计算模型;冻结区;质量控制;

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1. Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.11 designing of product temperature, control of product temperature and freshness: designing of product temperature by [J] . A. HARA 食品工業 . 1999,第16期

机译：食品制造商的新鲜物流控制：定量新鲜度，HACCP，ISO 9000S和ISO 14000S的全面控制：产品温度设计的第11个，产品温度和新鲜度的控制：通过
2. Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.12 relationship between heated product temperature and D value, Z value and F value of A heat-sterilizer model, and ver [J] . A. HARA 食品工業 . 1999,第18期

机译：食品制造商的新鲜物流控制：定量新鲜度，HACCP，ISO 9000S和ISO 14000S的全面控制：加热产品温度与A型热灭菌器模型的D值，Z值和F值之间的关系第12号
3. Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.12 relationship between heated product temperature and D value, Z value and F value of A heat-sterilizer model, and ver [J] . A. HARA 食品工業 . 1999,第18期

机译：食品制造商的新物流控制：定量新鲜度，HACCP，ISO 9000s和ISO 14000s的综合控制：No.12在热消毒器模型的加热产品温度和D值，Z值和F值之间的关系，ver
4. Evaluation of suitability of some biomaterials for fresh food Case study: Biomaterials for fresh products [C] . Marit Kvalvag Pettersen, Stephanie Bardet, Jorunn Nilsen, Proceedings of the 17th IAPRI World Conference on Packaging. . 2010

机译：某些生物材料在新鲜食品中的适用性评估案例研究：新鲜产品的生物材料
5. Antimicrobial effects of allyl isothiocyanate and modified atmosphere on Pseudomonas aeruginosa in fresh catfish fillet under abuse temperatures [D] . Pang, Yu-Hsin 2012

机译：滥用温度下异硫氰酸烯丙酯和改性气氛对新鲜cat鱼柳中铜绿假单胞菌的抗菌作用
6. Optimization of transportation routing problem for fresh food in time-varying road network: Considering both food safety reliability and temperature control [O] . Zhixue Zhao, Xiamiao Li, Xiancheng Zhou, 2020

机译：时变路网新鲜食品运输路线问题的优化：考虑到食品安全可靠性和温度控制
7. Report from the Commission to the Council in respect of personnel reponsible for carrying out health inspections, supervision and control tasks at establishments handling meat products, cut meat and stored meat. Proposal for a Council Directive amending Directive 71/118/EEC on health problems affecting trade in fresh poultrymeat in respect ofpersonnel responsible for carrying out health inspections,supervision and control tasks. Proposal for a Council Directive concerning the qualifications of the personnel responsible for carrying out health inspection, supervision and control tasks foreseen by Directive 77/99/EEC on health problems affecting intra-Community trade in meat products(submitted to the Council by the Commission). COM(81) 504 final, 15 September 1981 [O] . 1981

机译：委员会向理事会提交的关于在处理肉类产品，切肉和储存肉类的企业进行健康检查，监督和控制任务的人员的报告。关于修订关于影响新鲜禽肉贸易的健康问题的第71/118 / EEC号指令的理事会指令的提案负责进行健康检查的人员，监督和控制任务。关于负责执行健康检查，监督和控制任务的人员资格的提案，该指令涉及关于影响肉类产品内部共同体贸易的健康问题的第77/99 / EEC号指令所预见的（由委员会提交理事会）。 COm（81）504决赛，1981年9月15日
8. Controlled Atmosphere as a New Technique in Fresh Fish Shelflife Extension. Time-to-Toxicity Studies with 'Clostridium botulinum' in Inoculated Packages held at Low and Moderate Abuse Temperature. Year 2 [R] . Lindsay, R. , Deibel, R. , Goodfellow, S. , 1985

机译：控制气氛作为鲜鱼保质期的新技术。在低温和中度滥用温度下接种包装中的'肉毒梭菌'进行毒性研究。 2年级

Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.11 designing of product temperature, control of product temperature and freshness: designing of product temperature by

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