Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorLelieveld, H. L. M. (editor)
dc.contributor.authorMostert, M. A. (editor)
dc.contributor.authorHolah, J. (editor)
dc.date.issued2005
dc.identifier.isbn978-1-84569-053-3
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/3239
dc.description.abstractDevelopments 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.formatxxiv, 720 p. : ill.
dc.language.isoen
dc.publisherCRC Press
dc.subjectFood industry and trade
dc.subjectFood contamination
dc.subjectSurface contamination
dc.subjectManufacturing processes
dc.subjectFood processing plants
dc.subjectRisk management
dc.subjectPrevention
dc.subjectHandbooks
dc.titleHandbook of hygiene control in the food industry
dc.typeBook


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Hiển thị biểu ghi dạng vắn tắt