Author | : United States. Congress. Joint Committee on Defense Production |
Publisher | : N.A |
Release Date | : 1962 |
ISBN 10 | : |
Pages | : 329 pages |
Author | : United States. Congress. House. Committee on Energy and Commerce. Subcommittee on Transportation and Hazardous Materials |
Publisher | : N.A |
Release Date | : 1990 |
ISBN 10 | : |
Pages | : 433 pages |
Author | : N.A |
Publisher | : N.A |
Release Date | : 1939 |
ISBN 10 | : |
Pages | : 329 pages |
Author | : N.A |
Publisher | : N.A |
Release Date | : 1977 |
ISBN 10 | : |
Pages | : 329 pages |
Author | : Y. H. Hui |
Publisher | : CRC Press |
Release Date | : 2014-12-16 |
ISBN 10 | : 1466577703 |
Pages | : 1386 pages |
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.
Author | : Leonardo Felicito de León y de León,Food and Agriculture Organization of the United Nations |
Publisher | : Food & Agriculture Org. |
Release Date | : 2008 |
ISBN 10 | : 9789251052204 |
Pages | : 131 pages |
The agrifood transport sector in Latin America and the Caribbean is a key component of the food supply chain, making a significant contribution to gross domestic product in these countries. Well-developed, efficient food transport systems are crucial to the survival of thousands of people, and pivotal to the success or failure of key economic sectors such as agriculture and other major national and international commercial activities. This publication presents a detailed study of problems encountered, covering seventeen countries. The study focuses primarily on stumbling-blocks faced by small farmers, and suggests possible policy and programme interventions to improve the situation in the neediest areas, with repercussions for the population as a whole. (Also published in Spanish)
Author | : N.A |
Publisher | : N.A |
Release Date | : 1974-05 |
ISBN 10 | : |
Pages | : 329 pages |
Author | : N.A |
Publisher | : N.A |
Release Date | : 1956 |
ISBN 10 | : |
Pages | : 329 pages |
Author | : N.A |
Publisher | : N.A |
Release Date | : 1939 |
ISBN 10 | : |
Pages | : 329 pages |
Author | : Norman N. Potter,Joseph H. Hotchkiss |
Publisher | : Springer Science & Business Media |
Release Date | : 1998 |
ISBN 10 | : 9780834212657 |
Pages | : 608 pages |
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Author | : David Megaw Park |
Publisher | : N.A |
Release Date | : 1951 |
ISBN 10 | : |
Pages | : 198 pages |