Principles of food sanitation
Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination,...
Guardat en:
| Autors principals: | , |
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| Format: | Livre numérique |
| Idioma: | Anglais |
| Publicat: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Edició: | Fifth Edition. |
| Col·lecció: | Food Science Text Series
|
| Accés en línia: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Principles of food sanitation, Norman G. Marriott,... Robert B. Gravani,..., Fifth edition, New York, N.Y., Springer, 2006, 1 vol. (XIV-413 p.), Food science texts series, 0-387-25025-5 • Principles of Food Sanitation, Texte imprimé, 9781441920386 • Fluctuational superconductivity of magnetic systems, M.A. Savchenko, A.V. Stefanovich, Berlin, Springer-Verlag, 1990, ix, 258 p., Research reports in physics, 3-540-50561-X |
| Sumari: | Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference 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 features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods About the authors 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 Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York |
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| Descripció de l’ítem: | Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| ISBN: | 9780387250854 |
| ISSN: | 2214-7799 |
| Accés: | Accès en ligne pour les établissements français bénéficiaires des licences nationales Accès soumis à abonnement pour tout autre établissement Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 |