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Microbiological analysis of red meat, poultry and eggs
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ISBN: 9781845692513 1845692519 1845690591 9781845690595 9781420043976 1420043978 Year: 2007 Publisher: Cambridge Woodhead Pub

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Abstract

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of mi

Microbiological analysis of red meat, poultry and eggs
Author:
ISBN: 1845690591 9781845690595 1845692519 9781845692513 9781420043976 1420043978 Year: 2007 Publisher: Boca Raton, Fla. Cambridge CRC Press Woodhead Pub.

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Abstract

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included. Written by a team of international experts, "Microbiological Analysis of Red Meat, Poultry and Eggs" is certain to become a standard reference in the important area of food microbiology.

Food safety control in the poultry industry
Author:
ISBN: 9781855739543 1855739542 9786610361762 128036176X 1845690230 9781845690236 9780849334283 0849334284 6610361762 Year: 2005 Publisher: Cambridge : Woodhead Publishing Limited,

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Consumers' expectations about the safety of products such as poultry meat and eggs have never been higher. The need to improve food safety has led to renewed attention on controlling contamination at all stages of the supply chain from 'farm to fork'. This collection reviews the latest research and best practice in ensuring the safety of poultry meat and eggs, both on the farm and in subsequent processing operations.


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Basis maaltijdzorg. 2de graad verzorging-voeding.
Authors: --- --- ---
ISBN: 9789030199366 9789030142058 9789030199281 9789030199502 9789030199519 9789030199526 9789030121374 9789030121381 9789030121398 Year: 2010 Publisher: Mechelen Plantyn

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Keywords

Voedingsleer --- Voedingsmiddelen. --- Voedingszorg. --- Beroepsonderwijs. --- Melk. --- Soja. --- Suiker. --- Vetten --- Voedingsleer. --- groenten --- koken (voeding) --- secundair onderwijs 2de graad --- voedingsleer --- verzorging --- Nutritionary hygiene. Diet --- fruit --- voeding --- Technical, artistic and vocational education --- graan --- vlees --- vegetarisme --- drinkwater --- water --- drinken --- vocht --- zuivelproducten --- vetten (voeding) --- dierlijke voedingsmiddelen --- plantaardige voedingsmiddelen --- vloeibare voedingsmiddelen --- Voedingsleer ; secundair onderwijs ; leermiddelen --- 487.421 --- 627 --- 487.4 --- huishoudkunde --- voedingsdriehoek --- Voeding - schoolboeken --- Huishoudkunde --- Schoolbooks - Didactic material --- BSO --- Voeding --- Voedselbehandeling --- voedingsmiddelen --- voedselbehandeling --- voedselveiligheid --- Visgerechten --- Vleesgerechten --- Zorgwijzer --- Zuivelbereiding --- Voedingsgewoonten --- 3e leerjaar secundair onderwijs --- Gezondheidsvoorlichting en -opvoeding --- Beroepssecundair onderwijs --- Dranken --- Voeding-Verzorging --- Koken --- Graansoorten --- Brood --- Deegwaren --- Rijst --- Groenten --- Fruit --- Kruiden --- Specerijen --- 4e leerjaar secundair onderwijs --- Voedingsdriehoek --- Vlees --- Eieren --- Vegetarische gerechten --- Melk --- Zuivelproducten --- Projectonderwijs --- Verzorging-Voeding --- Groep --- Drank --- Gezondheid --- Voedingsgewoonte --- Gezondheidsopvoeding --- Graan --- Groente --- Kruid --- Specerij --- Visgerecht --- Ei --- Vegetarisme --- Gerecht (voedsel) --- Zuivelproduct --- Vet

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