English
norskFood traceability in theory and in practice
Permanent lenke
https://hdl.handle.net/10037/15408
Åpne
Dato
2018-01-12Type
Doctoral thesisDoktorgradsavhandling
Sammendrag
Har del(er)
Paper I: Olsen, P. & Borit, M. (2013). How to define traceability. Trends in Food Science & Technology, 29(2), 142-150. Also available at https://doi.org/10.1016/j.tifs.2012.10.003.
Paper II: Olsen, P. & Borit, M. (2017). The components of a food traceability system. (Submitted manuscript). Published version in Trends in Food Science & Technology, 77, 143-149, available at https://hdl.handle.net/10037/13348.
Paper III: Olsen, P. & Aschan, M. (2010). Reference method for analyzing material flow, information flow and information loss in food supply chains. Trends in Food Science & Technology, 21(6), 313-320. Also available at https://doi.org/10.1016/j.tifs.2010.03.002.
Paper IV: Karlsen, K.M., Dreyer, B., Olsen, P. & Elvevoll, E.O. (2012). Granularity and its role in implementation of seafood traceability. Journal of Food Engineering, 112(1-2), 78-85. Also available at https://doi.org/10.1016/j.jfoodeng.2012.03.025.
Paper V: Storøy, J., Thakur, M. & Olsen, P. (2013). The TraceFood Framework – Principles and guidelines for implementing traceability in food value chains. Journal of Food Engineering, 115(1), 41-48. Also available at https://doi.org/10.1016/j.jfoodeng.2012.09.018.
Forlag
UiT The Arctic University of NorwayUiT Norges arktiske universitet
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