Guidelines on Good Manufacturing Practice for Sterilisable Flexible Packaging Operations for Low-acid Food PDF Download
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Author: Howard P. Milleville
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 61
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Author: Howard P. Milleville
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 61
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Book Description
Author: K. W. Evans
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 23
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Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 61
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Book Description
Author: Vazhiyil Venugopal
Publisher: CRC Press
ISBN: 1420027395
Category : Technology & Engineering
Languages : en
Pages : 506
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Book Description
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc
Author: D. Rose
Publisher:
ISBN:
Category :
Languages : en
Pages : 99
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 87
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Author: D. Rose
Publisher:
ISBN:
Category : Aseptic processing
Languages : en
Pages : 99
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Author: Lynneric Potter
Publisher:
ISBN: 9780905942803
Category : Food
Languages : en
Pages : 75
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Book Description
There has been considerable recent growth in the use of flexible pouch packaging for heat preserved foods, which has generated new opportunities for presentation of products ranging from meats, vegetables, and rice and pasta ready-foods to sauces, desserts and pet food. Such products can be ambient stable or chilled and include many of the socalled REPFEDs (refrigerated pasteurised foods of extended durability). These developments have created the need for up-to-date guidance on in-pack heat processing of such products, to encourage and enable the adoption of good manufacturing practice. This document provides this guidance Based on CCFRA's long established Guidelines on GMP for sterilisable flexible packaging operations for low acid foods (Technical Manual No. 4), this extensively revised and updated guide has been developed by a group of representatives actively involved in the manufacture and development of these types of products. It takes in packaging requirements (preformed, reel fed and secondary), filling techniques, sealing conditions, processing (both pasteurisation and sterilisation) and transportation. It also includes information on recommended quality assurance checks and on pouch defects. Written with a strong practical stance, the guide will be of use to both food and packaging companies using flexible sterilisable packaging for food and drink products.
Author: CCFRA.
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author:
Publisher:
ISBN:
Category : Beverage industry
Languages : en
Pages : 112
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