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Chilled foods : a comprehensive guide /
"The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled Foods quickly established itself as the standard work on these issues. This new edition strengthens that reputation, with extensively revised and...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, U.K. :
CRC ; Woodhead,
©2008.
|
| Edición: | 3rd ed. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Chilled foods : |b a comprehensive guide / |c edited by Martyn Brown. |
| 250 | |a 3rd ed. | ||
| 260 | |a Boca Raton, Fla. : |b CRC ; |a Cambridge, U.K. : |b Woodhead, |c ©2008. | ||
| 300 | |a 1 online resource (xviii, 667 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology, and nutrition | |
| 500 | |a Previous edition: 2000. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | 1 | |a "The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled Foods quickly established itself as the standard work on these issues. This new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication's relevance to practitioners." "Extensively revised and expanded, the third edition of Chilled Foods will be an essential reference source for professionals involved in the manufacture of chilled food products."--Jacket | |
| 505 | 0 | |a Part I. Raw materials and products -- part II. Technologies and processes in the supply chain -- part III. Microbiological hazards -- part IV. Safety and quality management. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Refrigerated foods. | |
| 650 | 0 | |a Cold storage. | |
| 650 | 0 | |a Frozen foods. | |
| 650 | 2 | |a Frozen Foods | |
| 650 | 6 | |a Aliments réfrigérés. | |
| 650 | 6 | |a Aliments congelés. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Cold storage |2 fast | |
| 650 | 7 | |a Frozen foods |2 fast | |
| 650 | 7 | |a Refrigerated foods |2 fast | |
| 700 | 1 | |a Brown, M. H. |q (Martyn H.) | |
| 776 | 0 | 8 | |i Print version: |t Chilled foods. |b 3rd ed. |d Boca Raton, Fla. : CRC ; Cambridge, U.K. : Woodhead, ©2008 |z 9781420087758 |w (OCoLC)221164389 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpCFACGE04/toc |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH26061535 | ||
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| 938 | |a YBP Library Services |b YANK |n 11603097 | ||
| 994 | |a 92 |b IZTAP | ||