Principles of Food Sanitation / Food Science Text Series (PDF)
(Sprache: Englisch)
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning...
sofort als Download lieferbar
Printausgabe 93.49 €
eBook (pdf) -29%
65.99 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Principles of Food Sanitation / Food Science Text Series (PDF)“
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
New in this edition:
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.
Autoren-Porträt von Norman G. Marriott, M. Wes Schilling, Robert B. Gravani
Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia. M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi.
Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.
Bibliographische Angaben
- Autoren: Norman G. Marriott , M. Wes Schilling , Robert B. Gravani
- 2018, 6th ed. 2018, 437 Seiten, Englisch
- Verlag: Springer-Verlag GmbH
- ISBN-10: 3319671669
- ISBN-13: 9783319671666
- Erscheinungsdatum: 30.03.2018
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 7.03 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kommentar zu "Principles of Food Sanitation / Food Science Text Series"
Schreiben Sie einen Kommentar zu "Principles of Food Sanitation / Food Science Text Series".
Kommentar verfassen