Page 9 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 9
List of Tables
Table 1: Temperature goals at storage of cooled and frozen foods. • 49
Table 2: Inside members of HACCP group. • 50
Table 3: Project SWOT analysis. • 56
Table 4: SI international system of measurement units for energy
(energy value of ingredients). • 68
Table 5: Basic statistical parameters for sensory characteristic of sandwiches. • 90
Table 6: Data for the purpose of econometric analysis. • 93
Table 7: Chronology of work on the project and completed tasks of the project. • 98
Table 1: Temperature goals at storage of cooled and frozen foods. • 49
Table 2: Inside members of HACCP group. • 50
Table 3: Project SWOT analysis. • 56
Table 4: SI international system of measurement units for energy
(energy value of ingredients). • 68
Table 5: Basic statistical parameters for sensory characteristic of sandwiches. • 90
Table 6: Data for the purpose of econometric analysis. • 93
Table 7: Chronology of work on the project and completed tasks of the project. • 98
