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
Tabla de Contenidos:
  • 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.

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