APPLICATION OF THE HACCP METHOD IN THE SWINE ABATTOIR BY SCALDING-SKINNING ECOLOGICAL PROCESSING / APPLICATION DE LA METHODE HACCP DANS L’ABATTOIR PORCIN PAR LE PROCESSUS ECOLOGIQUE D’ÉCHAUDAGE-DÉPEÇAGE

Autor: IULIAN SUCEVEANU, IRINA-CLAUDIA ALEXA, LUMINITA GROSU, OANA-IRINA PATRICIU, IRINA IFRIM, MIRELA SUCEVEANU

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 18, Iss 1, Pp 73-84 (2017)

In the food industry development, the food safety and the valorization of by-products represent important aspects. The present study consists in the application of the Hazard Analysis and Critical Control Point (HACCP) method in pig slaughterhouses f

Externí odkaz: https://doaj.org/article/264ea2c2b50549ec81c22c5f8757cc35

TREATMENT OF WASTEWATER FROM SWINE AND POULTRY SLAUGHTERHOUSES

Autor: Luminiţa Grosu, Mirela Suceveanu, Iulian Suceveanu, Irina-Claudia Alexa

Publikováno v: Journal of Engineering Studies and Research, Vol 24, Iss 2 (2018)

The meat processing industry produces large volumes of slaughterhouse wastewater (SWW). For this reason, water and wastewater treatment has become crucial for the continuing development of the society. The present study reveals the water pollution de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7192e51d2c28bfa4ec60886af24068e
http://jesr.ub.ro/index.php/JESR/article/view/295