Автор: Chandan Название: Dairy Processing and Quality Assurance 2e ISBN: 1118810317 ISBN-13(EAN): 9781118810316 Издательство: Wiley Цена: 30220 р. Наличие на складе: Есть у поставщикаПоставка под заказ. Описание: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.
Автор: Chandan Название: Dairy Processing and Quality Assurance 2e ISBN: 1118810317 ISBN-13(EAN): 9781118810316 Издательство: Wiley Рейтинг: Цена: 30220 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.
Название: Dairy ingredients for food processing ISBN: 0813817463 ISBN-13(EAN): 9780813817460 Издательство: Wiley Рейтинг: Цена: 39930 р. Наличие на складе: Поставка под заказ.
Описание: Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Section 1 of the text includes chapters on milk composition, functional properties, and basic dairy processing principles.
Название: Processing Technologies For Milk & ISBN: 1771885483 ISBN-13(EAN): 9781771885485 Издательство: Taylor&Francis Рейтинг: Цена: 19058 р. Наличие на складе: Невозможна поставка.
Описание: The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usagewill bea valuable resource for those in those involved in the research and production of milk and milk products.
Описание: Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics.
Описание: Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics.
Автор: Russell, Ph.D. Название: Controlling Salmonella in Poultry Production and Processing ISBN: 1439821100 ISBN-13(EAN): 9781439821107 Издательство: Taylor&Francis Рейтинг: Цена: 32670 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat. Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores: The origin of Salmonella in poultry Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing How to design a processing plant to eliminate Salmonella How to verify intervention strategies to ensure they are working Increasing yield during processing while controlling Salmonella New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products The differences between the EU and the U.S. with regard to Salmonella control Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies. ?
Автор: Kerth Название: The Science of Meat Quality ISBN: 0813815436 ISBN-13(EAN): 9780813815435 Издательство: Wiley Рейтинг: Цена: 30492 р. Наличие на складе: Поставка под заказ.
Описание: The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products.
Название: Air And Environmental Quality In Bu ISBN: 1138027030 ISBN-13(EAN): 9781138027039 Издательство: Taylor&Francis Рейтинг: Цена: 34485 р. Наличие на складе: Поставка под заказ.
Описание: Air quality has a direct influence on health, welfare and production performance of livestock as the high concentrations of noxious gases, dust and airborne microorganisms are likely to reduce production efficiency and the general welfare of farm animals. Long term exposure to particulates in livestock buildings might also affect the respiratory health of farm workers. Dust in animal buildings contains many biologically active substances such as bacteria, fungi, endotoxins and residues of antibiotics (as a result of veterinary treatments) that are suspected to be hazardous to human health. Furthermore, air pollutants emitted from livestock buildings can reduce air, water and soil quality and can potentially undermine the health of nearby residents. Airborne emissions include ammonia, methane, nitrous oxide, particulates like dust and microorganisms. In addition, other potentially harmful substances such as heavy metals, antibiotic residues and components of disinfectants might be also emitted from livestock building that are potentially damaging to ecosystems. In this book, key aspects of agricultural air quality, such as monitoring, managing and reducing airborne pollutants in and around livestock facilities are reviewed. Features: addressing the raising awareness of the importance of optimal health and welfare for lifestock species with contributions from international specialists and researchers providing up-to-date information for professionals involved in modern animal producti This book will be useful for farming professionals, academics, students, policy makers, business leaders, regulatory bodies and agricultural consultants.
Автор: M. Griffiths Название: Improving the Safety and Quality of Milk,1 ISBN: 1845694384 ISBN-13(EAN): 9781845694388 Издательство: Elsevier Science Рейтинг: Цена: 33413 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows’ diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated.With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.
Автор: Y Nys Название: Improving the Safety and Quality of Eggs and Egg Products,1 ISBN: 1845697545 ISBN-13(EAN): 9781845697549 Издательство: Elsevier Science Рейтинг: Цена: 32670 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas.Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
Описание: Volume 2 of this essential collection address aspects of egg contamination, with particular emphasis on Salmonella Enteritidis. Control of egg safety and quality is the focus of part 2. Preharvest control of salmonella, egg decontamination and egg defect detection are among the topics reviewed.
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