Microbiological Quality of Ice Cream after HACCP Implementation: a Factory Case Study
English
Requires 30 POINTS in the General category. - About us
- Asset Management
- Home
- Interpersonal relation
- Points store
- Production and operation
- 01, Production systems and operations management
- 02, Operations Strategy
- 03, Tours of operations
- 04, Forecasting
- 05, Product Design and Operations
- 06, Capability Planning and Facility Location
- 07, Selecting the Process Structure and Technology
- 08, Process Design and Facility Layout
- 09, Waiting or Queueing System
- 10, Job design, Work methods, and Organization
- 11, The Quality management system
- Quality Management Doctor
- Aseptic production of milk and juice
- Bacteria, virus an human life
- Food Safety and Microbial Quality
- Bacteria which cannot be killed by UHT-Nightmare of UHT milk
- Biofilm changes the characteristic of microbes compromising food safety
- Clean to remove microbes in the pipelines of dairy plant
- Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale
- Infection source of bacteria frequently found in Dairy industry
- Manufacturers and Processors requirements of ice cream, ice milk, ice cream mix and frozen youghurt
- Microbiological Quality of Ice Cream after HACCP Implementation: a Factory Case Study
- Movie - Avoid microbial infection or contamination in aseptic production
- The identification of bacteria frequently found in dairy industry
- Keeping Cows Cool and Comfortable to Improve milk production of cow
- Operation and quality management
- Quality Management Doctor
- OCE to measure the personnel performance？
- TPM world class management
- Team building