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Food Hygiene, Microbiology and HACCP

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Biology and other natural sciences
Food Hygiene, Microbiology and HACCP

Food Hygiene, Microbiology and HACCP

S. J. Forsythe, P. R. Hayes (auth.)

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Κατηγορίες:

Biology and other natural sciences

Έτος:

1998

Έκδοση:

1

Εκδότης:

Springer US

Γλώσσα:

english

Σελίδες:

449

ISBN 10:

1461521939

ISBN 13:

9781461521938

Αρχείο:

PDF, 13.48 MB

IPFS:

,

english, 1998

Κατεβάστε (pdf, 13.48 MB)

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Ίσως σας ενδιαφέρει

R.J. Board, A.R. Davies — Microbiology of Meat and Poultry

R.K. Pawsey — Case Studies in Food Microbiology for Food Safety and Quality

M. Brown — Chilled Foods: A Comprehensive Guide

Slanetz, L.W. and National Institutes of Health (U.S.). Environmental Sciences and Engineering Study Section and University of New Hampshire. Dept. of Microbiology — Microbiological quality of foods: proceedings of a conference held at Franconia, New Hampshire, August 27, 28, 29, 1962

Author Unknown — Making Safe Food: a Management Guide for Microbiological Quality

Frank E Cunningham; N A Cox — The Microbiology of poultry meat products

International commission on microbiological specifications for foods — Microbial ecology of foods 2: Food commodities

Yasmine Motarjemi, Huub Lelieveld — Food Safety Management: A Practical Guide for the Food Industry

Alexandru Grumezescu; Alina Maria Holban — Handbook of Food Bioengineering, Volume 10 : Microbial Contamination and Food Degradation

Betty C. Hobbs — Hobbs' Food Poisoning and Food Hygiene, Seventh Edition

Birgit Nørrung, Jens Kirk Andersen, Sava Buncic (auth.), Fidel Toldrá (eds.) — Safety of Meat and Processed Meat

Richard Hayes — Food Microbiology and Hygiene

Jose Santos Garcia, Norma L. Heredia, Irene V. Wesley — Microbiologically safe foods

Mossel, David A. A — Essentials of the Microbiology of Foods: a Textbook for Advanced Studies

H. J. Heinz, David A. Shapton and Norah F. Shapton (Auth.) — Principles and Practices for the Safe Processing of Foods

Michael Stringer, C. Dennis — Chilled foods: a comprehensive guide

C. W. Blackburn, Clive de W. Blackburn, Peter McClure, P. J. Mcclure — Foodborne Pathogens: Hazards, Risk Analysis, and Control

Martin R. Adams, Maurice O. Moss — Food microbiology

M.R. Adams, M.O. Moss — Food Microbiology

Anderson de Souza Sant'Ana — Quantitative Microbiology In Food Processing: Modeling The Microbial Ecology

Ioannis S. Arvanitoyannis — HACCP and ISO 22000.

S. J. Forsythe, P. R. Hayes (auth.) — Food Hygiene, Microbiology and HACCP

Sibel Roller — Essential Microbiology and Hygiene for Food Professionals

Da-Wen Sun — Handbook of Food Safety Engineering

Blackburn, Clive de W.; McClure, Peter J. (Eds.) — Foodborne Pathogens - Hazards, Risk Analysis and Control

Thomas J. Montville, Karl R. Matthews — Food Microbiology An Introduction, 2nd Edition

Lewis, Charles — Food Safety and Toxicity

Saher Islam (editor), Devarajan Thangadurai (editor), Jeyabalan Sangeetha (editor), Zaira Zaman Chowdhury (editor) — Food Microbial and Molecular Biology: From Fundamentals to Applications

David A. Shapton — Principles and practices for the safe processing of foods

C. Blackburn and P.J. McClure (Eds.) — Foodborne Pathogens. Hazards, Risk Analysis and Control

Peter Wareing; Rhea Fernandes; Aynsley Halligan; Leatherhead International Limited — Micro-facts The Working Companion for Food Microbiologists

D.A. Shapton and N.F. Shapton (Eds.) — Principles and Practices for the Safe Processing of Foods

Clive De W. Blackburn — Foodborne Pathogens: Hazards, Risk Analysis and Control

Rhea Fernandes — Microbiology Handbook - Dairy Products Leatherhead

Rhea Fernandes — Microbiology Handbook: Meat Products

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