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Making safe food : a management guide for microbiological quality /
Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making S...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London ; San Diego :
Academic Press,
�1991.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn694118291 | ||
| 003 | OCoLC | ||
| 005 | 20231117044544.0 | ||
| 006 | m o d | ||
| 007 | cr bn||||||abp | ||
| 007 | cr bn||||||ada | ||
| 008 | 101222s1991 enka ob 001 0 eng d | ||
| 040 | |a OCLCE |b eng |e pn |c OCLCE |d OCLCQ |d OPELS |d OCLCQ |d OCLCF |d E7B |d OCLCO |d N$T |d IDEBK |d OCLCQ |d UIU |d YDXCP |d OCLCQ |d OCLCA |d LEAUB |d DCT |d OCLCQ |d LUN |d OCLCQ |d INARC |d OCLCO |d OCLCQ |d OCLCO |d S2H |d OCLCO |d COM |d OCLCO |d OCLCQ |d OCLCO | ||
| 015 | |a GB9161819 |2 bnb | ||
| 019 | |a 834561524 |a 1245549019 | ||
| 020 | |a 9780080984070 |q (electronic bk.) | ||
| 020 | |a 008098407X |q (electronic bk.) | ||
| 020 | |z 0123260450 | ||
| 020 | |z 9780123260451 |q (pbk.) | ||
| 035 | |a (OCoLC)694118291 |z (OCoLC)834561524 |z (OCoLC)1245549019 | ||
| 042 | |a dlr | ||
| 050 | 4 | |a QR115 |b .H373 1991 | |
| 055 | 3 | |a QR115 |b M235 1991 | |
| 070 | |a QR115.H377 | ||
| 072 | 0 | |a Q200 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664 |2 20 |
| 084 | |a LEB 020f |2 stub | ||
| 100 | 1 | |a Harrigan, W. F. | |
| 245 | 1 | 0 | |a Making safe food : |b a management guide for microbiological quality / |c W.F. Harrigan and R.W.A. Park. |
| 260 | |a London ; |a San Diego : |b Academic Press, |c �1991. | ||
| 300 | |a 1 online resource (viii, 178 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 (pages 161-168) and index. | ||
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 520 | |a Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source. Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe. [Very short version:--11/6/91 WR] Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. Implementing hygiene and microbiological quality in the food factory Designing and operating a safe laboratory Critically evaluating microbiological techniques for quality assurance Installing a quality management system Seeking certification under ISO 9000 (BS 5750) Legislative aspects Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 2 | |a Food Microbiology |0 (DNLM)D005516 | |
| 650 | 6 | |a Aliments |x Microbiologie. |0 (CaQQLa)201-0001305 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a S�ecurit�e alimentaire. |2 eclas | |
| 650 | 7 | |a Hygi�ene alimentaire. |2 eclas | |
| 650 | 7 | |a Microbiologie. |2 eclas | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 650 | 7 | |a Einf�uhrung |2 gnd |0 (DE-588)4151278-9 | |
| 650 | 7 | |a Lebensmittelhygiene |2 gnd |0 (DE-588)4034887-8 | |
| 650 | 7 | |a Lebensmittelindustrie |2 gnd |0 (DE-588)4034889-1 | |
| 653 | 0 | |a Food |a Processing | |
| 700 | 1 | |a Park, R. W. A. | |
| 776 | 0 | 8 | |i Print version: |a Harrigan, W.F. |t Making safe food. |d London ; San Diego : Academic Press, �1991 |w (OCoLC)24779268 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123260451 |z Texto completo |