Handbook of hygiene control in the food industry

dc.contributor.author	Lelieveld, H. L. M. (editor)
dc.contributor.author	Mostert, M. A. (editor)
dc.contributor.author	Holah, J. (editor)
dc.date.issued	2005
dc.identifier.isbn	978-1-84569-053-3
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/3239
dc.description.abstract	Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research.
dc.format	xxiv, 720 p. : ill.
dc.language.iso	en
dc.publisher	CRC Press
dc.subject	Food industry and trade
dc.subject	Food contamination
dc.subject	Surface contamination
dc.subject	Manufacturing processes
dc.subject	Food processing plants
dc.subject	Risk management
dc.subject	Prevention
dc.subject	Handbooks
dc.title	Handbook of hygiene control in the food industry
dc.type	Book