Hygiene in food processing

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Hygiene in food processing

Hygiene in food processing

H.L.M. Lelieveld, M.A. Mostert, J. Holah, Beverley White

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Reference provides a comprehensive review of good hygiene practice for the food industry. Covers regulatory context, and the international context and regulation in the EU and the USA.

درجه (قاطیغوری(:

کال:

2003

خپرونه:

1

خپرندویه اداره:

Woodhead Pub.; CRC Press

ژبه:

english

صفحه:

408

ISBN 10:

1855737051

ISBN 13:

9781855737051

لړ (سلسله):

Woodhead Publishing in food science and technology

فایل:

PDF, 3.68 MB

IPFS:

,

english, 2003

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ممکن تاسی علاقمند شی

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John B. Durkee — Management of Industrial Cleaning Technology and Processes

J. Peter Clark — Practical Design, Construction and Operation of Food Facilities

John A. Troller, Steve Taylor — Sanitation in Food Processing

Virginia Smith — Clean: a history of personal hygiene and purity

Herschdoerfer, S. — Quality Control in the Food Industry Volume 2

Stanley P. Cauvain, Linda S. Young — Bakery food manufacture and quality: water control and effects

QuangNguyen — Food Processing Principles and Applications

George D. Saravacos — Transport Properties of Foods

Zacharias B. Maroulis, George D. Saravacos — Food Process Design

Owen R. Fennema — Food Chemistry

Erika Kress-Rogers, Christopher J B Brimelow — Instrumentation and sensors for the food industry

L M M Tijskens,M L A T M Hertog,B M Nicolai — Food process modelling

D. MacDougall — Colour in food: improving quality

Bibek Ray — Fundamental Food Microbiology

R Steele — Understanding and Measuring the Shelf-life of Food

H.L.M. Lelieveld, M.A. Mostert, J. Holah — handbook of hygiene control in the food industry

Manabendra Bhuyan — Measurement and Control in Food Processing

Jose L. Tadeo — Analysis of pesticides in food and environmental samples

Andrew J. Taylor — Food Flavour Technology

T.P. Coultate — Food

Eric Dickinson, Richard Miller — Food Colloids Fundamentals of Formulation

Huub Lelieveld — Hygiene in food processing: Principles and practice

Huub Lelieveld — Hygiene in food processing: Principles and practice

John A Bower, (Lecturer in food science) — Statistical methods for food science : introductory procedures for the food practitioner

Tony Winch — Growing food: a guide to food production

Xiao Dong Chen, Arun S. Mujumdar — Drying Technologies in Food Processing

Servet Gulum Sumnu, Serpil Sahin — Advances in deep-fat frying of foods

Da-Wen Sun — Handbook of Frozen Food Processing and Packaging, Second Edition

M. Griffiths — Improving the Safety and Quality of Milk: Volume 2, Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Carlos Ricardo Soccol; Ashok Pandey; Christian Larroche — Fermentation processes engineering in the food industry

Shafiur Rahman; Wiley InterScience (Online service) — Handbook of food process design [2 vols]

Michael M. Cramer — Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices

Y. H. Hui — Plant Sanitation for Food Processing and Food Service, Second Edition

Theodoros Varzakas, Constantina Tzia — Food Engineering Handbook, Two Volume Set: Food Engineering Handbook: Food Process Engineering

George F.M. Ball — Vitamins in foods: analysis, bioavailability, and stability

Lawrence K. Wang, Yung-Tse Hung, Howard H. Lo — Waste Treatment in the Food Processing Industry

D A Bender — Benders’ Dictionary of Nutrition and Food Technology

J. Holah, H. L. M. Lelieveld — Hygienic Design of Food Factories

Peter Wareing — HACCP: A Toolkit for Implementation

J G Brennan — Food processing handbook

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