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Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.
Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia.
M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi.
Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.
| Erscheinungsjahr: | 2018 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Taschenbuch |
| Reihe: | Food Science Text Series |
| Inhalt: |
xxx
437 S. 27 s/w Illustr. 23 farbige Illustr. 437 p. 50 illus. 23 illus. in color. |
| ISBN-13: | 9783030097929 |
| ISBN-10: | 3030097927 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | Paperback |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Marriott, Norman G.
Gravani, Robert B. Schilling, M. Wes |
| Auflage: | Softcover reprint of the original 6th ed. 2018 |
| Hersteller: |
Springer International Publishing
Springer International Publishing AG Food Science Text Series |
| Maße: | 254 x 178 x 26 mm |
| Von/Mit: | Norman G. Marriott (u. a.) |
| Erscheinungsdatum: | 28.12.2018 |
| Gewicht: | 0,873 kg |
Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia.
M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi.
Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.
| Erscheinungsjahr: | 2018 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Taschenbuch |
| Reihe: | Food Science Text Series |
| Inhalt: |
xxx
437 S. 27 s/w Illustr. 23 farbige Illustr. 437 p. 50 illus. 23 illus. in color. |
| ISBN-13: | 9783030097929 |
| ISBN-10: | 3030097927 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | Paperback |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Marriott, Norman G.
Gravani, Robert B. Schilling, M. Wes |
| Auflage: | Softcover reprint of the original 6th ed. 2018 |
| Hersteller: |
Springer International Publishing
Springer International Publishing AG Food Science Text Series |
| Maße: | 254 x 178 x 26 mm |
| Von/Mit: | Norman G. Marriott (u. a.) |
| Erscheinungsdatum: | 28.12.2018 |
| Gewicht: | 0,873 kg |
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