Principles and practices for the safe processing of foods /

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Principles and Practices for the Safe Processing of Foods.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Shapton, D. A., Shapton, Norah F.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford [England] ; Boston : Butterworth Heinemann, 1991.
Temas:
Food industry and trade > Sanitation.
Aliments > Industrie et commerce > Salubrit�e.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade > Sanitation
Industries agro-alimentaires > Salubrit�e.
Industries agro-alimentaires > Qualit�e > Contr�ole.
Acceso en línea:Texto completo

MARC

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003 OCoLC
005 20231120111648.0
006 m o d
007 cr cnu---unuuu
008 140627s1991 enka ob 001 0 eng d
040 |a OPELS  |b eng  |e rda  |e pn  |c OPELS  |d N$T  |d UAB  |d E7B  |d YDXCP  |d OCLCQ  |d UHL  |d OCLCQ  |d VLY  |d OCLCO  |d OCLCQ  |d OCLCO 
016 7 |a 91002072  |2 Uk 
019 |a 1113550700  |a 1113698550  |a 1162112978 
020 |a 9781483165349  |q (electronic bk.) 
020 |a 1483165345  |q (electronic bk.) 
020 |z 0750611219 
020 |z 9780750611213 
035 |a (OCoLC)881853572  |z (OCoLC)1113550700  |z (OCoLC)1113698550  |z (OCoLC)1162112978 
050 4 |a TP373.6  |b .P73 1991eb 
070 |a TP373.66.P73  |b 1991 
072 0 |a E700 
072 7 |a TEC  |x 012000  |2 bisacsh 
082 0 4 |a 664  |2 22 
245 0 0 |a Principles and practices for the safe processing of foods /  |c edited by David A. Shapton, Norah F. Shapton. 
246 3 |a Safe processing of foods 
264 1 |a Oxford [England] ;  |a Boston :  |b Butterworth Heinemann,  |c 1991. 
300 |a 1 online resource (xiv, 457 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 
504 |a Includes bibliographical references and index. 
505 0 |a Introduction -- Assessment of an operation -- Establishment and implementation of HACCP -- Buildings -- Sanitation -- Personnel -- Microrganisms : an outline of their structure -- Biological factors underlying food safety, preservation and stability -- Insights into microbiological control methods -- Pathogenicity and pathogen profiles -- Spoilage : including enzymes and their importance -- Aspects of microbiological safety in food preservation technologies -- Criteria for ingredients and finished products. 
588 0 |a Print version record. 
520 |a Principles and Practices for the Safe Processing of Foods. 
546 |a English. 
650 0 |a Food industry and trade  |x Sanitation. 
650 6 |a Aliments  |x Industrie et commerce  |x Salubrit�e.  |0 (CaQQLa)201-0052066 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Food industry and trade  |x Sanitation  |2 fast  |0 (OCoLC)fst00930927 
650 7 |a Industries agro-alimentaires  |x Salubrit�e.  |2 ram 
650 7 |a Industries agro-alimentaires  |x Qualit�e  |x Contr�ole.  |2 ram 
700 1 |a Shapton, D. A. 
700 1 |a Shapton, Norah F. 
776 0 8 |i Print version:  |t Principles and practices for the safe processing of foods  |z 0750611219  |w (DLC) 91002072  |w (OCoLC)23144148 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780750611213  |z Texto completo 

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