Food chemistry safety

kod QR

Food chemistry safety

Provides those in the food industry with a comprehensive and authoritative survey of current developments in regulation, research, and best practice in the management of additives in food. Devotes a chapter to antioxidants and discusses preservatives, stabilizers, emulsifiers, and bulking agents.

Zapisane w:

Opis bibliograficzny
Format:	Książka
Język:	Undetermined
Wydane:	U.S. CRC 2002
Hasła przedmiotowe:	Food,Food industry and trade Analysis,Safety measures
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Podobne zapisy

Food safety handbook
od: Schmidt, Ronald H.
Wydane: (2003)

Food Security and Food Safety for the Twenty-first Century: Proceedings of APSAFE2013
od: Hongladarom, Soraj
Wydane: (2015)

2nd FAO/WHO Global Forum of Food Safety Regulators, 12 - 14 October 2004, bangkok, Thailand :
Wydane: (2005)

Food Safety, Market Organization, Trade and Development
od: Hammoudi, A, i wsp.
Wydane: (2015)

Essentials of food safety and sanitation /
od: McSwane, David Zachary.
Wydane: (2000)

The microbiological safety and quality of food
od: BARBARA M. LUND
Wydane: (2000)

The microbiological safety and quality of food
od: BARBARA M. LUND
Wydane: (2000)

Aflatoxin and food safety
od: Abbas, Hamed K.
Wydane: (2005)

Food safety
od: Julie Miller Jones
Wydane: (1992)

Preharvest and postharvest food safety :
Wydane: (2004)

Essentials of food safety and sanitation
od: McSwane, David
Wydane: (2005)

Compendium of food additive specifcations:
Wydane: (2002)

Joint FAO/WHO Food standards programme:
Wydane: (2006)

Food safety handbook
od: Ronald H. Schmidt
Wydane: (2003)

Compendium of food additive specifications: the Joint FAO/WHO Expert Committee on Food Additives
od: FAO
Wydane: (2003)

Codex alimentarius: Organically produced foods
Wydane: (2001)

Understanding the codex alimentarius
Wydane: (2005)

Codex alimentarius: food hygiene basic texts
Wydane: (2001)

FAO food and nutrition paper N61: Biotechnology and food safety
od: FAO
Wydane: (1996)

HACCP Principles and Applications
od: Merle D Pierson
Wydane: (1992)

FAO/WHO global forum of food safety regulators
Wydane: (2002)

FMI retail best practices food safety basics :
Wydane: (2003)

Food properties handbook
Wydane: (1995)

Food properties handbook
Wydane: (2009)

Residues of some veterinary drugs in animals and food: Monographs prepared by the sixtieth meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Switzerland, 6 - 12 February 2003
od: FAO
Wydane: (2003)

Safety evaluation of certain mycotoxins in food
Wydane: (2001)

Minimally Processed Foods: Technologies for Safety, Quality, and Convenience
od: Siddiqui, Mohammed Wasim, i wsp.
Wydane: (2015)

Understanding the codex alimentarius
Wydane: (2006)

Rapid and on-line instrumentation for food quality assurance
Wydane: (2003)

Codex alimentarius: food labelling complete texts
Wydane: (2001)

Safety problem of chemical industries in Japan
Wydane: (1960)

HPLC for Food Analysis
Wydane: (1996)

Food Technology
od: Anita Tull
Wydane: (2002)

Food solutions
Wydane: (2010)

Food safety and inspection : An introduction
od: Smith, Madeleine P
Wydane: (2019)

Food safety in the seafood industry
od: Soares, Nuno F
Wydane: (2016)

Enhancing developing country participation in FAO/WHO scientific advices activities
Wydane: (2006)

Strengthening national food control systems :
Wydane: (2006)

Modeling food processing operations
Wydane: (2015)

Processing effects on safety and quality of foods
Wydane: (2010)