Food Production and Agriculture, PatrAcia Alexandra Batista Branco
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: Baldwin Cheryl J Название: 10 Principles of Food Industry Sustainability ISBN: 1118447735 ISBN-13(EAN): 9781118447734 Издательство: Wiley Рейтинг: Цена: 9971.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry.
Автор: R E Hester, R M Harrison Название: Soils and Food Security ISBN: 1849734267 ISBN-13(EAN): 9781849734264 Издательство: ORCA BOOK SERVICES Рейтинг: Цена: 13943.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book, the 35th volume of Issues in Environmental Science and Technology, examines the current status of soils across the globe and their potential for food production to meet the needs of the World`s population in the 21st Century.
Автор: Ashutosh Tiwari,Mikael Syväjärvi Название: Advanced Materials for Agriculture, Food and Environmental Safety ISBN: 1118773438 ISBN-13(EAN): 9781118773437 Издательство: Wiley Рейтинг: Цена: 27712.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book focuses on the role of advanced materials in the food, water and environmental applications. The monitoring of harmful organisms and toxicants in water, food and beverages is mainly discussed in the respective chapters.
Автор: NN Misra Название: Cold Plasma in Food and Agriculture ISBN: 0128013656 ISBN-13(EAN): 9780128013656 Издательство: Elsevier Science Рейтинг: Цена: 15999.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
"Cold Plasma in Food and Agriculture: Fundamentals and Applications" is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications.
Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. Examines the topic of cold plasma technology for food applicationsDemonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and qualityPresents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foodsServes as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field
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