FOOD SAFETY THE SCIENCE OF KEEPING FOOD SAFE 2ED (PB 2018). Questo articolo non è disponibile.
Lingua: inglese
Editore: JOHN WILEY NP (ORIGINAL)40, 2018
- Brossura
- Nuovo
Da: UK BOOKS STORE, London, London, Regno UnitoUK BOOKS STORE
Venditore AbeBooks dal 11 marzo 2024
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Descrizione dell’articolo da parte del venditore
Brand New ! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Codice articolo Cvs 9781119133667
- Titolo
- FOOD SAFETY THE SCIENCE OF KEEPING FOOD SAFE 2ED (PB 2018)
- Autore
- SHAW
- Editore
- JOHN WILEY NP (ORIGINAL)40
- Anno di pubblicazione
- 2018
- Condizione
- New
- Rilegatura
- Brossura
- Lingua
- inglese
- ISBN 10
- 1119133661
- ISBN 13
- 9781119133667
- Edizione
- seconda edizione, Edizione Internazionale
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.
This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.
• This second edition has been revised and updated throughout to include the latest topics in this fast-moving field
• Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements
• The most readable and user-friendly food safety book for students, scientists, regulators, and general readers
Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
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Informazioni sull’autore
IAN C. SHAW is Professor of Toxicology at the University of Canterbury, Christchurch, New Zealand. His CV includes academic positions in biochemistry, toxicology, and applied biology, as well as experience as a clinical scientist and a member of various international government advisory bodies on food safety.
Ian C. Shaw is Professor of Toxicology at the University of Canterbury, Christchurch, New Zealand. His CV includes academic positions in biochemistry, toxicology, and applied biology, as well as experienced as a clinical scientist and a member of various international government advisory bodies on food safety.
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