7. Glossary
pumpable product
Product that can be pumped while retaining its consistency and homogeneity. If the product contains particles, these must remain in suspension.
thermo-bacteriology
Discipline comprising two branches:
the study of heat transfer within the food in its packaging during heat treatment;
the study and understanding of undesirable heat-resistant microbial flora in canned foods, and the destruction or inhibition of their growth by heat treatment.
HACCP (Hazard Analysis Critical Control Point )
A systematic, practical and rational approach to controlling microbiological, physical and chemical hazards in food.
rheology
...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Glossary
Acronyms, notations and symbols
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
