Автор: Russell, Ph.D. Название: Controlling Salmonella in Poultry Production and Processing ISBN: 1439821100 ISBN-13(EAN): 9781439821107 Издательство: Taylor&Francis Рейтинг: Цена: 31390.00 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 analysisof 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: Osswald, Tim Название: Understanding Polymer Processing ISBN: 1569906475 ISBN-13(EAN): 9781569906477 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 13793.00 р. Наличие на складе: Нет в наличии.
Описание: This book provides the background needed to understand not only the wide field of polymer processing, but also the emerging technologies associated with the plastics industry in the 21st Century. It combines practical engineering concepts with modeling of realistic polymer processes. Divided into three sections, it provides the reader with a solid knowledge base in polymer materials, polymer processing, and modeling.Understanding Polymer Processing is intended for the person who is entering the plastics manufacturing industry and as a textbook for students taking an introductory course in polymer processing. It also serves as a guide to the practicing engineer when choosing a process, determining important parameters and factors during the early stages of process design, and when optimizing such a process. Practical examples illustrating basic concepts are presented throughout the book.New in the second edition is a chapter on additive manufacturing, together with associated examples, as well as improvements and corrections throughout the book.With the purchase of this book, you also receive a free personal access code to download the eBook.
Автор: K Knoerzer Название: Innovative Food Processing Technologies ISBN: 0081002947 ISBN-13(EAN): 9780081002940 Издательство: Elsevier Science Рейтинг: Цена: 38739.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: . Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.
Автор: Fellows P. J. Название: Food Processing Technology ISBN: 1855735334 ISBN-13(EAN): 9781855735330 Издательство: Woodhead Цена: 5368.00 р. Наличие на складе: Невозможна поставка.
Описание: This book fills the gap between detailed mathematical treatments of food processing, qualitative descriptions of food processes, and books which describe the effects of food but do not give details of the processes or equipment. It is a comprehensive yet basic text, offering an overview of several unit operations, at the same time providing adequate detail on theory, processing conditions and processing equipment, and their effects on food. Each chapter describes the related unit operations, and applied theoretical considerations to the operation of equipment and its effect on shelf life. It collates and synthesizes information from a wide range of sources, combining food processing theory and calculations with nutritional quality. The operating parameters of different types of equipment are compared to indicate how decisions for the selection of equipment are made, whilst the advantages and limitations of different processes and equipment are explained. Further chapters present energy, labour and cost-saving methods, detail the values of thermal and physical properties of selected foods, each chapter containing a comprehensive and useful list of reference.
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