Investigation of working environment parameters in meat processing

TANEVA, Donka; PROKOPOV, Tsvetko; BALEV, Desislav; HADJIKINOVA, Mima; STOEV, Dimitar

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dc.contributor.author	TANEVA, Donka
dc.contributor.author	PROKOPOV, Tsvetko
dc.contributor.author	BALEV, Desislav
dc.contributor.author	HADJIKINOVA, Mima
dc.contributor.author	STOEV, Dimitar
dc.date.accessioned	2019-11-05T10:55:55Z
dc.date.available	2019-11-05T10:55:55Z
dc.date.issued	2012
dc.identifier.citation	TANEVA, Donka, PROKOPOV, Tsvetko, BALEV, Desislav, HADJIKINOVA, Mima, STOEV, Dimitar. Investigation of working environment parameters in meat processing. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 190-194. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6089
dc.description.abstract	The main working environment parameters such as microclimate, noise and light in meat processing pilot plant were investigated in this study. The pilot plant working conditions were identical like in most of small and medium meat processing enterprises in Bulgaria. Critical analysis was carried out and suitable measures for working environment parameters optimization and for decreasing of energy costs are presented. These measures can be used as a model to be implemented from meat processing SME.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	meat	en_US
dc.subject	processing	en_US
dc.subject	working	en_US
dc.subject	environment	en_US
dc.subject	efficiency	en_US
dc.subject	SME	en_US
dc.title	Investigation of working environment parameters in meat processing	en_US
dc.type	Article	en_US