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…
The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statistical methods in quality control. Tasting panels. national and international standards. Quality standards and specificat…
V.1: Physical and chemical properties of food products and handling materials. Mechanical harvesting of fruits and vegetables . Thermal processing. Cooling and refrigeration. Freezing and cooling applicaiton. Bakery products. Evaporating and drying equipment. Separators and sepa…
Scientific principles applied to food. Practical technology. Processing.Modern conception of chemistry, physics and biology. Cereal chemistry and technology. Rice, barley, oats, maize. Meat, fislh and poutry. Milk cheese and eggs. Fats and oils. Butter. Margarine. Sugar, syrup,s…
"This comprehensive reference/text covers a wide variety of conventional and potential food preservation techniques with practical value for industrial and academic food scientists, technologists, and engineers."--BOOK JACKET. "With over 2900 references, tables, and drawings, th…
