Bağış 15 Eylül 2024 – 1 Ekim 2024 Bağış toplama hakkında

Food Hygiene, Microbiology and HACCP

Main
Biology and other natural sciences
Food Hygiene, Microbiology and HACCP

Food Hygiene, Microbiology and HACCP

S. J. Forsythe, P. R. Hayes (auth.)

0 / 0

Bu kitabı ne kadar beğendiniz?

İndirilen dosyanın kalitesi nedir?

Kalitesini değerlendirmek için kitabı indirin

İndirilen dosyaların kalitesi nedir?

Kategoriler:

Biology and other natural sciences

Yıl:

1998

Baskı:

1

Yayımcı:

Springer US

Dil:

english

Sayfalar:

449

ISBN 10:

1461521939

ISBN 13:

9781461521938

Dosya:

PDF, 13.48 MB

IPFS:

,

english, 1998

İndir (pdf, 13.48 MB)

'e dönüştürme devam ediyor

dosyasına dönüştürme başarısız oldu

İlginizi çekebilir

R.J. Board, A.R. Davies — Microbiology of Meat and Poultry

R.K. Pawsey — Case Studies in Food Microbiology for Food Safety and Quality

M. Brown — Chilled Foods: A Comprehensive Guide

Slanetz, L.W. and National Institutes of Health (U.S.). Environmental Sciences and Engineering Study Section and University of New Hampshire. Dept. of Microbiology — Microbiological quality of foods: proceedings of a conference held at Franconia, New Hampshire, August 27, 28, 29, 1962

Author Unknown — Making Safe Food: a Management Guide for Microbiological Quality

Frank E Cunningham; N A Cox — The Microbiology of poultry meat products

International commission on microbiological specifications for foods — Microbial ecology of foods 2: Food commodities

Yasmine Motarjemi, Huub Lelieveld — Food Safety Management: A Practical Guide for the Food Industry

Alexandru Grumezescu; Alina Maria Holban — Handbook of Food Bioengineering, Volume 10 : Microbial Contamination and Food Degradation

Betty C. Hobbs — Hobbs' Food Poisoning and Food Hygiene, Seventh Edition

Birgit Nørrung, Jens Kirk Andersen, Sava Buncic (auth.), Fidel Toldrá (eds.) — Safety of Meat and Processed Meat

Richard Hayes — Food Microbiology and Hygiene

Jose Santos Garcia, Norma L. Heredia, Irene V. Wesley — Microbiologically safe foods

Mossel, David A. A — Essentials of the Microbiology of Foods: a Textbook for Advanced Studies

H. J. Heinz, David A. Shapton and Norah F. Shapton (Auth.) — Principles and Practices for the Safe Processing of Foods

Michael Stringer, C. Dennis — Chilled foods: a comprehensive guide

C. W. Blackburn, Clive de W. Blackburn, Peter McClure, P. J. Mcclure — Foodborne Pathogens: Hazards, Risk Analysis, and Control

Martin R. Adams, Maurice O. Moss — Food microbiology

M.R. Adams, M.O. Moss — Food Microbiology

Anderson de Souza Sant'Ana — Quantitative Microbiology In Food Processing: Modeling The Microbial Ecology

Ioannis S. Arvanitoyannis — HACCP and ISO 22000.

S. J. Forsythe, P. R. Hayes (auth.) — Food Hygiene, Microbiology and HACCP

Sibel Roller — Essential Microbiology and Hygiene for Food Professionals

Da-Wen Sun — Handbook of Food Safety Engineering

Blackburn, Clive de W.; McClure, Peter J. (Eds.) — Foodborne Pathogens - Hazards, Risk Analysis and Control

Thomas J. Montville, Karl R. Matthews — Food Microbiology An Introduction, 2nd Edition

Lewis, Charles — Food Safety and Toxicity

Saher Islam (editor), Devarajan Thangadurai (editor), Jeyabalan Sangeetha (editor), Zaira Zaman Chowdhury (editor) — Food Microbial and Molecular Biology: From Fundamentals to Applications

David A. Shapton — Principles and practices for the safe processing of foods

C. Blackburn and P.J. McClure (Eds.) — Foodborne Pathogens. Hazards, Risk Analysis and Control

Peter Wareing; Rhea Fernandes; Aynsley Halligan; Leatherhead International Limited — Micro-facts The Working Companion for Food Microbiologists

D.A. Shapton and N.F. Shapton (Eds.) — Principles and Practices for the Safe Processing of Foods

Clive De W. Blackburn — Foodborne Pathogens: Hazards, Risk Analysis and Control

Rhea Fernandes — Microbiology Handbook - Dairy Products Leatherhead

Rhea Fernandes — Microbiology Handbook: Meat Products

Anahtar ifadeler