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Principles of Food Sanitation
Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination,...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2006.
|
| Edición: | 5th ed. 2006. |
| Colección: | Food Science Text Series,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-0-387-25085-4 | ||
| 003 | DE-He213 | ||
| 005 | 20220203105515.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 100301s2006 xxu| s |||| 0|eng d | ||
| 020 | |a 9780387250854 |9 978-0-387-25085-4 | ||
| 024 | 7 | |a 10.1007/b106753 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 100 | 1 | |a Marriott, Norman G. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Principles of Food Sanitation |h [electronic resource] / |c by Norman G. Marriott, Robert B. Gravani. |
| 250 | |a 5th ed. 2006. | ||
| 264 | 1 | |a New York, NY : |b Springer New York : |b Imprint: Springer, |c 2006. | |
| 300 | |a XIV, 413 p. 47 illus. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Food Science Text Series, |x 2214-7799 | |
| 505 | 0 | |a Sanitation and the Food Industry -- The Relationship of Biosecurity to Sanitation -- The Relationship of Microorganisms to Sanitation -- The Relationship of Allergens to Sanitation -- Food Contamination Sources -- Personal Hygiene and Sanitary Food Handling -- The Role of HACCP in Sanitation -- Quality Assurance for Sanitation -- Cleaning Compounds -- Sanitizers -- Sanitation Equipment -- Waste Product Handling -- Pest Control -- Sanitary Design and Construction for Food Processing -- Low-Moisture Food Manufacturing and Storage Sanitation -- Dairy Processing Plant Sanitation -- Meat and Poultry Plant Sanitation -- Seafood Plant Sanitation -- Fruit and Vegetable Processing Plant Sanitation -- Beverage Plant Sanitation -- Foodservice Sanitation -- Management and Sanitation. | |
| 520 | |a Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods About the authors Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Chemistry. |
| 700 | 1 | |a Gravani, Robert B. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9780387505619 |
| 776 | 0 | 8 | |i Printed edition: |z 9781441920386 |
| 776 | 0 | 8 | |i Printed edition: |z 9780387250250 |
| 830 | 0 | |a Food Science Text Series, |x 2214-7799 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/b106753 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||