By Christopher J. (edit). Kennedy
Read or Download MANAGING FROZEN FOODS. PDF
Similar travel & tourism books
This ebook explores the connection among tourism, tradition and ethnic id in Tibet in , focusing specifically on Shangrila, a Tibetan sector in Southwest China, to teach how neighborhood ‘Tibetan tradition’ is reconstructed as a marketable commodity for travelers. It analyses the socio-economic results of Shangrila tourism in Tibet, investigating who advantages economically, whilest additionally contemplating its political implications and the ways that tourism could be associated with the negotiation and reassertion of ethnic identification.
The intake of tradition is likely one of the most vital facets of tourism task. Cultural tourism comprises experiencing neighborhood tradition, traditions and way of life, participation in arts-related actions, and visits to museums, monuments and background websites. This ebook studies quite a lot of qualitative and quantitative learn equipment utilized to the sphere of cultural tourism, together with surveys, secret vacationer visits, customer monitoring, grand travel narratives, college, researcher-created video, photo-based interviews, ethnographic and actor-network techniques.
For managers, scholars and convention execs this well timed new publication will offer an organization beginning for figuring out and working in a single of the UK's quickest becoming company parts. Conferencing kinds a wide and increasing a part of the united kingdom economic climate and is now attracting severe research because the key concepts and ideas of excellent perform develop into validated.
- The Economics of Tourism (Routledge Issues in Tourism)
- Wildlife Tourism (Aspects of Tourism)
- Heritage tourism destinations: preservation, communication and development
- Sport and Policy (Sport Management)
- Marketing innovations for sustainable destinations
- Brewing: New Technologies
Extra resources for MANAGING FROZEN FOODS.
One of the results of this project was the publication of the ‘HACCP User Guide’, which was translated into the languages of the different countries. Another outcome is that in all EU countries institutes with expertise in HACCP can be identified. Experience has shown that HACCP, properly introduced and properly run, will promote safety in food production, and that HACCP is beneficial to the consumer and food companies. The key benefits are as follows: • • • • Applicability to the entire food chain.
In addition, such practices have a negative influence on the sensory quality and/or shelf-life of frozen foods. 5 Frozen storage Microbial growth does not take place during frozen storage. Therefore, frozen storage is not a food safety problem. For vegetables it is common practice to use bulk packaging immediately after harvesting and freezing. Retail packaging is carried out at intervals, and it may be regarded as a CCP to ensure that the vegetables are not thawed during repackaging. 6 Hygiene during preparation Only products such as ice cream are consumed in the frozen state.
2 Taste Cultivar factor and harvesting period influence taste just like the other organoleptic parameters. When harvesting is too early, the aroma characteristics of the species have not completely developed. Fruit, especially, retains a herbaceous aroma through freezing. When harvesting is late, fermented flavour (in fruit) and ‘off’ flavour (in vegetables) can be present. Peas are a good example of the influence of cultivar plus harvesting period. Consumers and the frozen food industry prefer sweet and tender varieties with small seeds, which are completely different from what is required by the canning industry and the fresh market.