Making Safe Food: A Management Guide for Microbiological Quality - Brossura

Harrigan, W. F.

Brossura

ISBN 10: 0123260450 ISBN 13: 9780123260451

Casa editrice: Academic Press, 1991

Riassunto

Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version: -11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background.

Dettagli dell?edizione

• Editore: Academic Press
• Data di pubblicazione: 1991
• Lingua: Inglese
• ISBN 10: 0123260450
• ISBN 13: 9780123260451
• Rilegatura: Copertina flessibile
• Numero di pagine: 186
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile