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Study on Food Quality and Safety Management Based on Hotel Management

REFERENCES 1. Bilska A, Kowalski R. (2014). Food quality and safety management. Logforum , 10(3):351-361. 2. Carbonera N, Cappelletti B M, Santo M L P E. (2011). ISO 22000/HACCP Associated with the Presence of Microorganisms in the Processing of Tilapia (Oreochromis niloticus) Fillets. Quality Assurance Journal , 14(3-4):50–60. 3. Deepananda H, Spencer H. (2010). Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada. Agribusiness , 26(2):265–279. 4. Gomes, C.C.B., Lemos, G.F.C., Silva, M.C., Hora

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Acta Universitatis Cibiniensis. Series E: Food Technology
The Journal of „Lucian Blaga“ University of Sibiu
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A Research on the Social Responsibility Efficiency of Chinese Listed Food Companies

REFERENCES 1. André, R. (2012). Assessing the accountability of the benefit corporation: will this new gray sector organization enhance corporate social responsibility? Journal of Business Ethics , 110(1), 133-150. DOI: 10.1007/s10551-012-1254-1. 2. Bowen, H. R., Gond, J. P., & Bowen, P. G. (1954). Social responsibilities of the businessman. American Catholic Sociological Review, 15(1), 42. DOI: 10.2307/3708003. 3. Carroll, A. B. (1979). A three-dimensional conceptual model of corporate performance. Academy of Management Review , 4(4), 497

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Relevance of the study is associated with reduced energy intensity of the process heat demand by improving the systems and control algorithms of automatic energy management in buildings. This paper presents a system for power management of individual modules with interaction via the Ethernet, allowing measuring the qualitative and quantitative performance of network communication protocols of different levels of performance monitoring in real time. The difference of the developed intellectual automatic control system consisting of separate modules with interaction via the Ethernet, there is no separation devices for simple and intelligent - all the devices are intelligent, the controller is a separate module, and its functions are performed by the control unit.

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Research on Evaluation of Core Competence of Listed Liquor Companies Based on Grey Relational Degree

REFERENCES 1. Coombs, R. (1996). Core competencies and the strategic management of r&d. R & D Management, 26(4), 345-355. DOI: 10.1111/j.1467-9310.1996.tb00970.x 2. Dosi, G. (1993). Technological Paradigms and Technological Trajectories: A Suggested Interpretation of the Determinants and Directions of Technological Change”. Research Policy. Research Policy (Vol.22, pp.102-103). DOI: 10.1016/0048-7333(82)90016-6. 3. Dai, F., & Sun, W. (2013). Enhancing the core competence of the corporation in the economic globalization context: From the

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A Study of Food Enterprises’ Awareness and Behaviors for Social Responsibility

REFERENCES 1. André, R. (2012). Assessing the accountability of the benefit corporation: will this new gray sector organization enhance corporate social responsibility? Journal of Business Ethics , 110(1), 133-150. DOI: 10.1007/s10551-012-1254-1. 2. Bihari, C. S. & Pradhan, S. (2011). CSR and performance: the story of banks in India. Journal of Transnational Management , 16(1), 20-35. DOI:10.1080/15475778.2011.549807. 3. Bice, S. (2015). Bridging corporate social responsibility and social impact assessment. Impact Assessment and Project

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Metal food packaging design based on hazard analysis critical control point (HACCP) system in canned food safety

-260. 4. Bai L, Ma CL, Yang YS, et al, 2007. Implementation of HACCP system in China: A survey of food enterprises involved. Food Control, 18(9): 1108–1112. 5. Carse WA, 2007. Meat Quality and the Acceleration of Post-Mortem Glycolysis by Electrical Stimulation. International Journal of Food Science & Technology, 8(2): 163–166. 6. Chen F, Huang TK, Yao LN, 2012. Establishment of HACCP Management System in Production Enterprises of TCM Injection. China Pharmacy, 23(43): 4122-4124. 7. Goodson A, Robin H, Summerfield W, et al, 2004. Migration of bisphenol

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Assessment of Environmental Impact of the Gayo Arabica Coffee Production by Wet Process using Life Cycle Assessment

vietnam robusta coffee. Journal Acta Universitatis Cibiniensis Series E: Food Technology 18 (2), :19-34. Doi 10.2478/aucft-2014-0011. 7. Damanu, T. (2008). Coffee production and marketing in Oromia Regional State. In: Proceedings of a National Work Shop Four Decades of Coffee Research and Development in Ethiopia. 14-17 August 2007 (pp. 382-389). EIAR, Addis Ababa, Ethiopia. 8. Echeverrial, M.C., Nuti, M. (2017). Valorisation of the Residues of Coffee Agro-industry: Perspectives and Limitations. The Open Waste Management Journal, 10:13-22. 9. Fadhil

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The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

, Costello P, Henschke P (2002) Management of malolactic fermentation-wine flavour manipulation. Aust N Z Grapegrow Winemak 461a(7-8):10-12 5. Bartowsky E, (2008) Oenococcus oeni and malolactic fermentation - moving into the molecular arena, Australian Journal of Grape and Wine Research, DOI: 10.1111/j.1755-0238.2005.tb00286.x, Volume 11, Issue 2, pages 174-187 6. Beelman RB, Keen RM, Banner MJ, King SW (1982) Interac-tions between wine yeast and malolactic bacteria under wine conditions. Dev Ind Microbiol 23:107-121 7. Dick

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.S. (2004). Effect of management strategies on reducing heat stress of feedlot cattle: Feed and water intake. J. Anim. Sci., 82, 3077-3087. 14. Šoch M., Fišer, A., Novák, P. & Trávníček, J. (1998). Dynamika výskytu lehkých aeroiontů v teletníku a vzduchu venkovním a jejich vliv na sledované fyziologické hodnoty u telat. Sb. - zoot. řada, České Budějovice, ZF JU. 15, 91-100. ISSN 1210-6240. 15. Tripon, I., Acatincâi, S., Bura, M., Cziszter, L. T., Gavojdian, D., Erina, S., Baul, S. & Râducan, G. G. (2011). Researches on Feeding Behaviour in

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