Microorganisms in Foods: Book 4
ICMSF (International Commission on Microbiological Specifications for Foods)
ISBN 10: 0632026510 ISBN 13: 9780632026517
Edité par Wiley-Blackwell, 1989
Ancien(s) ou d'occasion
Softcover
Vendeur
Ammareal, Morangis, France
Évaluation du vendeur 5 sur 5 étoiles
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A propos de cet article
Description :
Ancien livre de bibliothèque avec équipements. Légères traces d'usure sur la couverture. Couverture différente. Tome 4. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Slight signs of wear on the cover. Different cover. Volume 4. Ammareal gives back up to 15% of this item's net price to charity organizations. N° de réf. du vendeur D-485-141
Synopsis :
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. '
Quatrième de couverture: 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.′
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Détails bibliographiques
Titre : Microorganisms in Foods: Book 4
Éditeur : Wiley-Blackwell
Date d'édition : 1989
Reliure : Softcover
Etat : Très bon
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