Shamsuddeen umar (95 risultati)

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. HACCP During the Production of Traditional Meat Snacks | Microbiological hazard and critical control point analysis of dried and minced meat snacks produced in Kano Nigeria | Shamsuddeen Umar | Taschenbuch | 84 S. | Englisch | 2015 | LAP LAMBERT Academic Publishing | EAN 9783659561078 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Hazard Analysis and Food Safety in Traditional Meat Snacks | Microbiological Hazard and Critical Control Point Analysis of Dried and Minced Meat Snacks. Second Edition | Shamsuddeen Umar | Taschenbuch | Englisch | 2026 | LAP LAMBERT Academic Publishing | EAN 9786630097979 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Condizione: New.

Taschenbuch. Condizione: Neu. HACCP pendant la production de snacks traditionnels à base de viande | Analyse des risques microbiologiques et des points critiques pour le contrôle des snacks à base de viande séchée et hachée fabriqués à Kano, au Nigeria | Shamsuddeen Umar | Taschenbuch | Französisch | 2026 | Editions Notre Savoir | EAN 9786209331718 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. HACCP durante la produzione di snack tradizionali a base di carne | Analisi dei rischi microbiologici e dei punti critici di controllo degli snack a base di carne essiccata e macinata prodotti a Kano, in Nigeria | Shamsuddeen Umar | Taschenbuch | Italienisch | 2026 | Edizioni Sapienza | EAN 9786209295485 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. HACCP podczas produkcji tradycyjnych przek¿sek mi¿snych | Analiza zagro¿e¿ mikrobiologicznych i krytycznych punktów kontroli suszonych i mielonych przek¿sek mi¿snych produkowanych w Kano w Nigerii | Shamsuddeen Umar | Taschenbuch | Polnisch | 2026 | Wydawnictwo Nasza Wiedza | EAN 9786209326110 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. HACCP durante a produção de petiscos tradicionais à base de carne | Análise de riscos microbiológicos e pontos críticos de controlo de snacks de carne seca e picada produzidos em Kano, Nigéria | Shamsuddeen Umar | Taschenbuch | Portugiesisch | 2026 | Edições Nosso Conhecimento | EAN 9786209437502 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. HACCP bei der Herstellung von traditionellen Fleischsnacks | Mikrobiologische Gefahren und kritische Kontrollpunkte bei getrockneten und gehackten Fleischsnacks, die in Kano, Nigeria, hergestellt werden | Shamsuddeen Umar | Taschenbuch | 64 S. | Deutsch | 2026 | Verlag Unser Wissen | EAN 9786209382468 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Traditionally produced meat products are very popular in Nigeria. Two of such products are dried meat (kilisi)and minced meat (dambun nama). These meat snacks are commonly patronized locally by urban and rural dwellers as well as international market. Using HACCP concept, Microbiological hazards and critical control points (CCP)were determined based on the results of various analyses carried out. Chapter one of the book introduces the meat products, the HACCP concept, justification as well as the aim and objectives of the work. In chapter two, a review was made on the existing literature on HACCP, meat and spices as well as some of the microorganisms commonly associated with meat and meat products. In chapter three the various methods employed in the analyses were presented while all the results obtained where presented in Chapter four. The results obtained were discussed in Chapter five and the discussion was followed by conclusion and recommendation. This book is recommended to students of microbiology, food science, health educators as well as meat sellers who wish to imbibe the HACCP approach so as to produce meat products that are microbiologically acceptable. 84 pp. Englisch.…

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Traditionally produced meat products are very popular in Nigeria. Two of such products are dried meat (kilisi)and minced meat (dambun nama). These meat snacks are commonly patronized locally by urban and rural dwellers as well as international market. Using HACCP concept, Microbiological hazards and critical control points (CCP)were determined based on the results of various analyses carried out. Chapter one of the book introduces the meat products, the HACCP concept, justification as well as the aim and objectives of the work. In chapter two, a review was made on the existing literature on HACCP, meat and spices as well as some of the microorganisms commonly associated with meat and meat products. In chapter three the various methods employed in the analyses were presented while all the results obtained where presented in Chapter four. The results obtained were discussed in Chapter five and the discussion was followed by conclusion and recommendation. This book is recommended to students of microbiology, food science, health educators as well as meat sellers who wish to imbibe the HACCP approach so as to produce meat products that are microbiologically acceptable.…

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Umar ShamsuddeenShamsuddeen Umar, BSc., MSc., PhD. in Microbiology and Master of Environmental Management, is a Senior Lecturer in the Department of Microbiology, Bayero University, Kano Nigeria. He has interest in Food and industria.…

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 84 pp. Englisch.