Ecological-energetic and economic aspects of water use in the production of food stuff

Stavitskaya, I.V.; Untila, M.P.

Ecological-energetic and economic aspects of water use in the production of food stuff

Файли

water_2016_Stavitskaya.pdf(276.58 KB)

Дата

2016

Автори

Stavitskaya, I.V.

Untila, M.P.

Анотація

This article discusses the sources, treatments and uses of water by food businesses, and the importance of maintaining a safe water supply to ensure production of safe and quality foods. The Hazard Analysis Critical Control Points system (HACCP) is a food safety management system which uses the approach of controlling critical points in food and drink production. In hazard analysis emphasis was given to events, incidents or situations that could lead to hazards being introduced into or not being removed from the water.

Опис

Stavitskaya, I.V. Ecological-energetic and economic aspects of water use in the production of food stuff / I.V. Stavitskaya, M.P. Untila // Вода в харчовій промисловості: зб. тез доп. VII Всеукр. наук.-практ. конф. молодих учен., асп. і студ., Одеса, 26- 27 квіт. 2016 р. / Одес. нац. акад. харч. технологій. – Одеса, 2016. – P. 43-45. – Ref.: 6 tіt.