HACCP: Application and Its Challenges, Alok Kumar, D. Kumar, R. A. Sharma

Автор: Sara Mortimore; Carol Wallace
Название: HACCP
ISBN: 1489986405 ISBN-13(EAN): 9781489986405
Издательство: Springer
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Описание: HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998.

Автор: Merle D. Pierson
Название: HACCP
ISBN: 1468488201 ISBN-13(EAN): 9781468488203
Издательство: Springer
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Цена: 13060.00 р.
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Описание: The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A).

Автор: Asadi Jahangir
Название: International Pocket Guide for HACCP: For all food industries (Employees and Employers)
ISBN: 1777526841 ISBN-13(EAN): 9781777526849
Издательство: Неизвестно
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Цена: 4366.00 р.
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Описание:

The HACCP plan will be successful when other procedures are in place such as sanitation standard operating procedures (SSOP`s) and by using good manufacturing practices (GMP`s).

Автор: S. Forsythe
Название: Food Hygiene, Microbiology and HACCP
ISBN: 1461359198 ISBN-13(EAN): 9781461359197
Издательство: Springer
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Цена: 14365.00 р.
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Описание: Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection.

Автор: A. M. Pearson; T. R. Dutson
Название: HACCP in Meat, Poultry, and Fish Processing
ISBN: 1461358981 ISBN-13(EAN): 9781461358985
Издательство: Springer
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Цена: 12577.00 р.
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Описание: Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.

Автор: Asadi Jahangir
Название: International Pocket Guide for HACCP: For all food industries (Employees and Employers)
ISBN: 177752685X ISBN-13(EAN): 9781777526856
Издательство: Неизвестно
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Цена: 6550.00 р.
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Описание:

The HACCP plan will be successful when other procedures are in place such as sanitation standard operating procedures (SSOP`s) and by using good manufacturing practices (GMP`s).

Автор: Loken
Название: The HACCP Food Safety Manual
ISBN: 0471056855 ISBN-13(EAN): 9780471056850
Издательство: Wiley
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Цена: 44430.00 р.
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Описание: An explanation of Hazard Analysis and Critical Control Points (HACCP), a system for ensuring food safety that has been generally adopted by the US foodservice industry. The concept of HACCP is explained, based on the integrity of the process by which food is handled from production to consumption.

Автор: Cipolla Laura
Название: Carbohydrate Chemistry: State Of The Art And Challenges For Drug Development - An Overview On Structure, Biological Roles, Synthetic Methods And Application As Therapeutics
ISBN: 1783267194 ISBN-13(EAN): 9781783267194
Издательство: World Scientific Publishing
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Описание: The structural complexity and the synthetic challenges facing glycans have historically hampered efforts to study their multifaceted roles and the application of carbohydrates in drug development.

Автор: Gong
Название: Electron Beam Wire Deposition Technology and Its Application
ISBN: 9811907587 ISBN-13(EAN): 9789811907586
Издательство: Springer
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Цена: 19564.00 р.
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Описание: This book provides a systematic and comprehensive introduction to the technical principles, materials, processes, and equipment of the electron beam wire deposition technology (EBWD), while focusing on the research results of the author’s scientific research team engaged in this technology in China. It mainly introduces the conceptual connotation, principle, and characteristics of the EBWD technology, its position and function in the additive manufacturing technology system, the direction and trend of technological development at home and abroad, the fundamentals and application results of the EBWD technology, including technical principles, equipment technology, special materials, manufacturing technology, quality testing, and application practices. So this book can serve as a reference book for teachers, students, and scientific researchers in scientific research institutions who are engaged in relevant studies.