Food hygiene microbiology and haccp - 3rd rev ed

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.

Sommario

Fundamental Principles Of Microbiology . Food Poisoning and Other Foodborne Hazards. Food Spoilage . Microbiological Examining Methods. Factory Design and Construction. Factory Layout . Design of Food Processing Equipment. HACCP and Product Quality. Cleaning and Disinfection: Methods. Cleaning and Disinfection: Practical Application . Hygiene and Training Personnel. World-wide Food Safety Programmes and Legislation. Index

Dettagli sul prodotto

• Autori: S J Forsythe, s j hayes Forsythe, S. J. Forsythe, S.J. Forsythe, P Hayes, P R Hayes, P. R. Hayes, P.R. Hayes
• Con la collaborazione di: Gisli H. Gudjonsson (Editore)
• Editore: External catalogues UK
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 01.12.1999
• EAN: 9780834218154
• ISBN: 978-0-8342-1815-4
• Dimensioni: 160 mm x 236 mm x 30 mm
• Categoria: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica