Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital- intensive factories, and from local consumption to global marketing. Contri…
Microbiological risk assessment is one of the most important recent developments in improving food safety management. Edited by two leading authorities in the field, and with a distinguished international team of experts, this book reviews the key stages and issues in MRA.
Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by…
Food hygiene, microbiology and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
The microbiology of poultry meat products
Abstract: A reference text for industry and quality assurance personnel in the poultry meat industry presents 13 authoritative reviews by experts in their respective fields covering various aspects of the determination of poultry meat microbiology. The first 3 reviews cover the …
