Narrow your search
Listing 1 - 10 of 12 << page
of 2
>>
Sort by

Book
Chilled foods : the state of the art
Author:
ISBN: 1851664793 9781851664795 Year: 1990 Volume: 12744 Publisher: London Elsevier applied science


Book
Food refrigeration and processes : analysis, design and simulation.
Author:
ISBN: 1851663711 Year: 1990 Publisher: London Elsevier applied science

Fundamentals of heat and mass transfer
Authors: ---
ISBN: 0471517291 0471612464 9780471517290 Year: 1990 Publisher: New York : John Wiley & Sons,


Book
Processing and quality of foods : Proceedings of the COST 91 final seminar held in Gothenburg, Sweden, 2-5 October 1989.
Authors: --- --- --- --- --- et al.
ISBN: 185166498X 1851664955 1851664963 1851664971 9781851664962 9781851664955 9781851664979 9781851664986 Year: 1990 Volume: 12745 (vol. 3) Publisher: London : Elsevier Applied Science,


Multi
VMT's Ingrediëntenwijzer
Author:
ISSN: 22118705 ISBN: 9072072685 9789072072764 9789072072795 9789085720492 9789085720515 9789085720546 9789085720591 Year: 1990 Publisher: Capelle aan de IJssel Houten MYbusinessmedia. Keesing Noordervliet.

Loading...
Export citation

Choose an application

Bookmark

Abstract

Dit naslagwerk geeft een overzicht van leveranciers van grondstoffen, ingrediënten en additieven voor de voedingsmiddelenindustrie. Daarbij zijn de ingrediënten overzichtelijk in kaart gebracht naar functionele eigenschappen. Tevens geeft de Ingrediëntenwijzer een overzicht van de additievenwetgeving met uitgebreide E-nummerlijsten in vijf talen.

Micro-organisms in foods. 4 : Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.

Loading...
Export citation

Choose an application

Bookmark

Abstract

Book 4 covers the need for operations to assure safety and quality of foods. It describes particularly the `hazard analysis critical control point (HACCP)' philosophy, and how this can be applied and monitored. In the latter part of the book, a wide range of food commodities and processes are used to illustrate how HACCP can be applied. Book 4 will be an essential reference work for people working in all industries associated with food production, processing and control, as well as for teaching establishments and regulatory bodies. The paperback has the cover title `HACCP in Microbiological Safety and Quality'

Reshaping work: the Cadbury experience
Authors: --- ---
ISBN: 0521323045 9780521323048 Year: 1990 Volume: 16 Publisher: Cambridge Cambridge University Press

Listing 1 - 10 of 12 << page
of 2
>>
Sort by