09. Food - Nutrition - Health: Recent submissions

Now showing items 71-75 of 177

    • Milk processing and quality management 

      Tamime, Adnan Y. (edit) (Wiley-Blackwell, 2009)
      This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks; Quality control; International legislation; Safety; HACCP ...

    • Foodservice management : principles and practices 

      Payne-Palacio, June; Theis, Monica (Pearson, 2012)

    • Handbook of meat and meat processing 

      Hui, Y. H. (editor) (CRC Press, 2012)
      "Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different ...

    • 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 ...