Handbook of Hygiene Control in the Food Industry (ePub)
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.
The book is written...
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.
The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more.
Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.
- Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing
- Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease
- Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance
Prof. Dr. John Holah is an applied microbiologist who has focused on the prevention of microbial, chemical, and foreign body contamination of food during
Dr. Domagoj Gabrić received his M.Sc. (2006) in food engineering from the University of Zagreb, Faculty of Food Technology and Biotechnology (Croatia). He earned his PhD (2011) in Food Science and Technology within European (EU-FP6) Project. He held a postdoc position at National College of Veterinary Medicine, Food Science and Engineering (ONIRIS) in Nantes, France.
In 2014 he established a “FoodSciTech Consultancy based in The Netherlands, advising on food science and technology and providing hands-on execution services. He focuses on innovative, emerging technologies in both liquid and solid food processing as well as in hygienic design of such processing.
Dr Gabrić is the author and/or co-author of many research journal articles and book chapters in the broad area of food science and technologies.
- 2016, 2. Auflage, 756 Seiten, Englisch
- Herausgegeben: H. L. M. Lelieveld, John Holah
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0081001975
- ISBN-13: 9780081001974
- Erscheinungsdatum: 10.06.2016
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 36 MB
- Mit Kopierschutz
- Vorlesefunktion
Schreiben Sie einen Kommentar zu "Handbook of Hygiene Control in the Food Industry".
Kommentar verfassen