Results 71 to 80 of about 25,084 (154)
Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon (Salmo salar) and Pacific bluefin tuna (Thunnus orientalis) using descriptive sensory analysis.
Hwabin Jung, Seul‐Ki Lee, Jungmin Oh
wiley +1 more source
EDIS, 2012 The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry.
Renée Goodrich-Schneider +3 more
doaj +1 more source
Agribusiness Supply Chains: From Green to Regenerative
Journal of Supply Chain Management, Volume 62, Issue 2, Page 105-124, April 2026.ABSTRACT Supply chain management has traditionally prioritized maximizing profits, creating persistent tensions with social‐ecological systems (SES) despite sustainability efforts. Regeneration offers an alternative, ecocentric approach, yet it remains unclear how supply chains can operate within SES boundaries.
Diana Trujillo +2 more
wiley +1 more source
Journal of the World Aquaculture Society, Volume 57, Issue 2, April 2026.Abstract Microbially derived geosmin causes an earthy off‐flavor in Atlantic salmon, Salmo salar, produced in land‐based systems, placing these products at risk for rejection. Therefore, a study was conducted to investigate the geosmin sensory threshold in market‐size Atlantic salmon.
John Davidson +4 more
wiley +1 more source
Concept papers outlining parameters for further development of Organic Food Processing - Crucial topics for the revision of the EU regulation 2092/91 [PDF]
, 2006 Four concept papers outline parameters for the further development of organic food processing. They are based on other work already executed in the subproject 5 Processing in the QLIF-project, in particular the literature survey on “Underlying Principles
Beck, Alexander +2 more
core
Implementation of HACCP system in production of UHT milk
Mljekarstvo, 2009 Regulation of the Croatian Food Law (NN 46/07) which demands implementation of food safety management system based on HACCP principles became mandatory at the January 01st 2009.
Irena Jeličić
doaj
SHS Web of Conferences, 2018 Food safety is a primary concern in food industry. Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach that aims to ensure food safety in a comprehensive manner, starting from raw material retrieval from supplier ...
Ajidarma Praditya +3 more
doaj +1 more source
Corepig, final report of WP3: Development and evaluation of a HACCP based surveillance and management system [PDF]
, 2011 Organic farmer repeatedly face problems with suckling piglet mortality, weaning diarrhoea, en-doparasites and farrowing/reproduction. These problems are multifactorial, they are caused by many factors whereby the key factors often differ from farm to ...
core
Design of a HACCP plan for the industrial process of vacuum-packed frozen surimi
Frontiers in Marine Science, 2014 The Hazard Analysis and Critical Control Point (HACCP) is a system that enables identification, assessment and control of hazards related with production, processing, distribution in order to get safe food.
Catarina Fernandes
doaj +1 more source
SHS Web of Conferences, 2014 In recent years, food safety and hygiene have been a social problem. So, it is worth studying in-depth that how to control the safety and hygiene of food and beverage.
Cuihua Qi
doaj +1 more source