00949nam a2200181Ia 4500 CTU_192331 210402s9999 xx 000 0 und d 664 P954 Principles and practices for the safe processing of foods Edited by David A. Shapton, Norah F. Shapton Cambridge, England Woodhead Publishing 1998 This basic food industry handbook provides food processing managers, engineers and sanitarians with a practical, science-based guide to food safety in the context of food processing operations. All significant aspects are covered in detail, including building design and materials, plant layout and sanitation, safety aspects of processing methods, and safety management of ingredients and products. Food science,Khoa học thực phẩm Hải Trung tâm Học liệu Trường Đại học Cần Thơ