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579.67 --- Microbiologie --- Voedingshygiëne --- Voedingsmiddelenanalyse --- Diervoeders --- Monstername --- Voedingsmiddelen --- Voedselveiligheid --- 678 --- voedingsmiddelen (lt) --- microbiologie (lt) --- 663.3 --- Voedingsmiddelen : analyse --- Voedingsmiddelen : microbiologie --- Voeding: microbiologie: methoden --- Microbiologie.

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Agrotechnology and Food Sciences. Food Sciences --- Food Microbiology --- Voedingshygiëne --- Voedingsmiddelenanalyse --- Waterkwaliteit --- Microbiologie --- Microbiologie : laboratoriumpraktijk --- Voedingsmiddelen : microbiologie --- Voedingsmiddelen : analyse --- 664.3 --- 579.67 --- microbiologie --- laboratoriumonderzoek --- voedingsmiddelen --- Food microbiology --- Food Microbiology. --- 579.67 Food microbiology

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Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end-of-shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes.The present handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods.This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety.

Medical law --- Food science and technology --- Food Quality and Safety. --- Food science and technology. --- Medical law. --- Microbiology --- Microbiologie --- Food --- Aliments --- Technique --- Analysis --- Analyse --- Voeding : kwaliteitscontrole --- Voedselveiligheid --- Voedingsmiddelen : microbiologische controle --- Voedingsmiddelen : analyse --- 664.3 --- microbiologie --- testen --- PXL-Tech 2018 --- levensmiddelentechnologie --- Meat Products. --- Dairy Products. --- Food Microbiology. --- Food Analysis. --- Microbioogie. --- Sanitary microbiology --- Microbiology. --- Standards. --- Bacteriology --- Standards --- E-books --- Meat Products --- Dairy Products --- Food Microbiology --- Food Analysis

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The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at th

Food adulteration and inspection. --- Food contamination --- Agrotechnology and Food Sciences. Food Sciences --- Analysis. --- Food Chemistry --- Additives and Contaminants --- Voedingsmiddelen : analyse --- Voedingsmiddelen : traceerbaarheid --- 664.75 --- Additives and Contaminants. --- Food adulteration and inspection --- Contaminated food --- Food --- Foods, Contaminated --- Contamination (Technology) --- Analysis of food --- Food, Pure --- Food inspection --- Inspection of food --- Pure food --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry --- Analysis --- Contamination --- Adulteration --- Inspection --- Health & Biological Sciences --- Diet & Clinical Nutrition