Abstract: A comprehensive text for food scientists and for sanitation-related college courses focuses on the use of basic concepts and applications to solve food sanitation problems. Areas such as microbiology, food pests and their control, worker hygiene, and government regulat…
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's…
Abstract: The study of food science at the college level is supported by a revised textbook covering 4 general areas. The basics of food science include nutrition, sanitation, regulations, additives, and food-borne diseases. The causes of food changes are microbial activity, and…
