Food Hygiene, Microbiology and HACCP

Häftad, Engelska, 2010

AvP.R. Hayes,S.J. Forsythe,P. R. Hayes,S. J. Forsythe

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The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.

Produktinformation

Utgivningsdatum2010-12-01
Mått155 x 235 x 26 mm
Vikt709 g
FormatHäftad
SpråkEngelska
Antal sidor449
Upplaga3
FörlagSpringer-Verlag New York Inc.
ISBN9781441951960

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Tillverkningsteknik inom Naturvetenskap och teknik

Fundamental Principles Of Microbiology . Food Poisoning and Other Foodborne Hazards. Food Spoilage . Microbiological Examining Methods. Factory Design and Construction. Factory Layout . Design of Food Processing Equipment. HACCP and Product Quality. Cleaning and Disinfection: Methods. Cleaning and Disinfection: Practical Application . Hygiene and Training Personnel. World-wide Food Safety Programmes and Legislation. Index