Buch, Englisch, 277 Seiten, Hardback, Format (B × H): 155 mm x 231 mm, Gewicht: 454 g
Buch, Englisch, 277 Seiten, Hardback, Format (B × H): 155 mm x 231 mm, Gewicht: 454 g
ISBN: 978-1-77407-723-8
Verlag: Delve Publishing
The food safety and contamination practices were explained in this book. The microbial contamination of the food products was emphasized in detail. Some of the harmful bacteria that produces food borne toxins were illustrated. Some of the advanced techniques that can be used in the analysis of the food contaminants was explained in this book. Various types of flavors that enhance the customer's satisfaction was explained with examples. Some of the molecular techniques that can determine the quality of the food was discussed. Some of the chemical contaminants that spoil the food products were described with popular examples. The evaluation of food safety protocols was described by considering the local legislations of various countries. The process of food fortification and its role in the food processing industries was discussed in detail.
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
- Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Arbeitsplatz, Arbeitsschutz, Gefahrstoffschutz
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
