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A conceptual model of food quality management functions based on a techno-managerial approach

Luning, Pieternel A., Marcelis, Willem J.·2007·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2006.10.021
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Research works printed but not linked: 32

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  15. Motarjemi, 1999, Food safety, hazard analysis and critical control point and the increase in food borne disease: a paradox?, Food Control, 10, 325, 10.1016/S0956-7135(99)00008-0 · DOI
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  17. Peri, 2006, The universe of food quality, Food and Quality Preference, 17, 3, 10.1016/j.foodqual.2005.03.002 · DOI
  18. Peters, 1998, The broader application of HACCP concepts to food quality in Australia, Food Control, 9, 83, 10.1016/S0956-7135(97)00078-9 · DOI
  19. Prajogo, 2000, TQM and innovation: a literature review and research framework, Technovation, 21, 539, 10.1016/S0166-4972(00)00070-5 · DOI
  20. Robinson, 1999, Filters and filtration, ASHRAE Journal, 41, 65
  21. Ropkins, 2000, Evaluation of worldwide approaches to the use of HACCP to control food safety, Trends in Food Science & Technology, 11, 10, 10.1016/S0924-2244(00)00036-4 · DOI
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  23. Singh, 1986, Microflora of the atmosphere and its control, Food Microbiology, 3, 307, 10.1016/0740-0020(86)90014-6 · DOI
  24. Srikaeo, 2002, The use of statistical process control (SPC) to enhance the validation of critical control points (CCPs) in shell egg washing, Food Control, 13, 263, 10.1016/S0956-7135(02)00024-5 · DOI
  25. Steenkamp, 1990, A conceptual model of the quality perception process, Journal of Business Research, 21, 309, 10.1016/0148-2963(90)90019-A · DOI
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  28. Van der Spiegel, M. (2004). Measuring effectiveness of food quality management. PhD thesis, Wageningen University.
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Metadata

Authors
Luning, P. A., & Marcelis, W. J.
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2007-03
Volume
18
Issue
3
Pages
159-166
ISSN
0924-2244
DOI
10.1016/j.tifs.2006.10.021
Cited by
75
References
0
Language
en
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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