Bộ môn Công nghệ thực phẩm: Tài liệu gửi gần đây

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    • The HACCP food safety training manual 

      Paster, Tara (John Wiley & Sons, Inc., 2007)
      The complete guide to help successfully implement a HACCP systemThe HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, ...

    • Handbook of meat processing 

      Toldrá, Fidel (editor) (Wiley-Blackwell, 2010)
      This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have ...

    • Functional foods and cardiovascular disease 

      Moghadasian, Mohammed H. (editor); Eskin, N. A. Michael (editor) (CRC Press, 2012)
      "Drawn from the latest clinical and experimental information, this book covers cover products enriched with phytosterols, n-3 fatty acids, garlic extract naturally occurring antioxidants, folic acid, CLA, as well as fibers ...

    • Dairy processing : improving quality 

      Smit, Gerrit (editor) (CRC Press, 2003)
      The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This ...

    • Food industry briefing series : HACCP 

      Mortimore, Sara; Wallace, Carol A. (Blackwell Science Ltd, 2001)
      This important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader ...