Sinossi
The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness, manufacturers must ensure that their processes are seen to conform to the very highest standards. This volume takes a unique approach to this situation, combining analysis of management and technical issues with the presentation of microbiological data. Its format and construction are designed for easy and frequent use and its layout is user-friendly for the food processor. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LISA) approaches, it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and discussion of microbiological criteria together with data tables. Written by professionals in the food processing industries, Principles and practices for the safe processing of foods is an invaluable reference work and will be of interest to managers, technologists, microbiologists and students.
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Recensione
Readers will want to have this book, not just because it is such a comprehensive text on safe processing, but because it is so full of sound advice. For food companies working on HACCP programmes, this book is a must-have., Food Engineering
L'autore
D A Shapton and N F Shapton, H J Heinz Company, UK
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Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Editore:
Woodhead Publishing, 1993
ISBN 10: 1855733625
ISBN 13: 9781855733626
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Paperback. Condizione: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Codice articolo GOR011955969
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Principles and Practices for the Safe Processing of Foods
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Elsevier Science & Technology, 1993
ISBN 10: 1855733625
ISBN 13: 9781855733626
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Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo 17272746-20
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Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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ISBN 10: 1855733625
ISBN 13: 9781855733626
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Softcover. Condizione: Bon. Ancien livre de bibliothèque avec équipements. Edition 1998. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Edition 1998. Ammareal gives back up to 15% of this item's net price to charity organizations. Codice articolo G-162-020
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Principles and Practices for the Safe Processing of Foods
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Woodhead Publishing, Cambridge, 1998
ISBN 10: 1855733625
ISBN 13: 9781855733626
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Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Editore:
Woodhead Publishing, 1993
ISBN 10: 1855733625
ISBN 13: 9781855733626
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