Pierson merle d (31 risultati)

Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Fine. CRC Press, Inc. Boca Raton, FL, 1986, 254 pages, index, references, illustrated with b&w photos, graphs, and tables, 7.25"x 10.25", hardcover, pale green clothbound with orange title boxes with gilt borders and titles on front and spine, no dust jacket as published, former owner's ballpoint name on back fly leaf, contents clean and tight, book fine { "This book provides a comprehensive review of published data on the production of various legume-based fermented goods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail."} (F/no dj) 5762 [(s)1124BK]. …

Condizione: As New. Unread book in perfect condition.

Condizione: New. In English.

Condizione: New.

Condizione: Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition.Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condizione: New. pp. 228.

Paperback. Condizione: Brand New. reprint edition. 212 pages. 9.25x6.10x0.50 inches. In Stock.

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. 'Hazard Analysis and Critical Control Points' was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled 'HACCP Principles for Food Production' (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.…

Condizione: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Condizione: Acceptable. Used - Acceptable. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library with wear and barcode page may have been removed. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

Condizione: New. pp. 700 2nd Edition.

Condizione: New. pp. 700.

Condizione: New. pp. 700.

Condizione: New. pp. 536.

Paperback. Condizione: Brand New. reprint edition. 523 pages. 9.25x6.25x1.00 inches. In Stock.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

gebundene Ausgabe. Condizione: Gut. 255 Seiten; Das hier angebotene Buch stammt aus einer teilaufgelösten Bibliothek und kann die entsprechenden Kennzeichnungen aufweisen (Rückenschild, Instituts-Stempel.); der Buchzustand ist ansonsten ordentlich und dem Alter entsprechend gut. Einband folienkaschiert. Sprache: Deutsch Gewicht in Gramm: 480.…

Condizione: new. Questo è un articolo print on demand.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. 'Hazard Analysis and Critical Control Points' was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled 'HACCP Principles for Food Production' (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption. 228 pp. Englisch.…

Condizione: New. Print on Demand pp. 228 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.

Condizione: New. PRINT ON DEMAND pp. 228.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. Hazard Analysis and Critical Control Points was the title for the short course which was held May 31-June 1, .…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. 'Hazard Analysis and Critical Control Points' was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled 'HACCP Principles for Food Production' (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 228 pp. Englisch.…

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The abundant shellfish populations of the rich brackish waters of the coastal areas have been an important source of food from prehistoric times. Productive shellfish-harvesting waters have been decreasing at an alarming rate in recent times. Currently, of the fifteen million acres of national estuarine waters available for shellfish harvesting, only 64% are classified as approved and the amount of acreage available is decreasing annUally. The remaining areas are classified as prohibited, conditionally approved or restricted. Despite the growing problems, the shellfish industry is of vital importance to the economy of many coastal areas. The safety of molluscan shellfish has been brought into question. The executive summary of the National Academy of Sciences, Institute of Medicine's Report on Seafood Safety, states that 'available data from CDC and the Northeast Technical Services Unit (NETSU) of the Food and Drug Administration for 1978-87, as well as literature reports, suggest that the greatest number of seafood associated illnesses are from raw molluscan shellfish harvested in waters contami nated with raw or poorly treated human sewage. The majority of these illnesses have unknown etiologies suggestive of Norwalk or Norwalk-like agents that cause human viral gastroenteritis'. In addition, there have been numerous reports on safety problems of raw molluscan shellfish. The safety of raw molluscan shellfish is determined by using environmental indicators of fecal pollution. With respect to shellfish, the indicator concept evolved early this century. 536 pp. Englisch.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The abundant shellfish populations of the rich brackish waters of the coastal areas have been an important source of food from prehistoric times. Productive shellfish-harvesting waters have been decreasing at an alarming rate in recent times. Currently, of .…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The abundant shellfish populations of the rich brackish waters of the coastal areas have been an important source of food from prehistoric times. Productive shellfish-harvesting waters have been decreasing at an alarming rate in recent times. Currently, of the fifteen million acres of national estuarine waters available for shellfish harvesting, only 64% are classified as approved and the amount of acreage available is decreasing annUally. The remaining areas are classified as prohibited, conditionally approved or restricted. Despite the growing problems, the shellfish industry is of vital importance to the economy of many coastal areas. The safety of molluscan shellfish has been brought into question. The executive summary of the National Academy of Sciences, Institute of Medicine's Report on Seafood Safety, states that 'available data from CDC and the Northeast Technical Services Unit (NETSU) of the Food and Drug Administration for 1978-87, as well as literature reports, suggest that the greatest number of seafood associated illnesses are from raw molluscan shellfish harvested in waters contami nated with raw or poorly treated human sewage. The majority of these illnesses have unknown etiologies suggestive of Norwalk or Norwalk-like agents that cause human viral gastroenteritis'. In addition, there have been numerous reports on safety problems of raw molluscan shellfish. The safety of raw molluscan shellfish is determined by using environmental indicators of fecal pollution. With respect to shellfish, the indicator concept evolved early this century.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 536 pp. Englisch.…

Condizione: New. Print on Demand pp. 536 23:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on White w/Gloss Lam.