Cantitate/Preț
Produs

Kosher Food Production 2e

Autor ZY Blech
en Limba Engleză Hardback – 29 dec 2008
The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; and the industries of fruits and vegetables, baking, biotechnology, dairy, fish, flavor, meat and poultry, oils, fats, and emulsifiers, and food service. New to this edition are chapters covering Kosher application in the candy and confections industries and the snack foods industry. A collection of over 50 informative commodity-specific essays - specifically geared to the secular audience of food scientists - then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Several essays new to the second edition are included. Kosher Food Production, Second Edition serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology.
Citește tot Restrânge

Preț: 145220 lei

Preț vechi: 159583 lei
-9% Nou

Puncte Express: 2178

Preț estimativ în valută:
27802 30123$ 23216£

Carte tipărită la comandă

Livrare economică 12-26 decembrie

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780813820934
ISBN-10: 0813820936
Pagini: 560
Dimensiuni: 178 x 254 x 33 mm
Greutate: 1.34 kg
Ediția:2nd Edition
Editura: Wiley
Locul publicării:Hoboken, United States

Public țintă

Kosher administrators of food processing companies; food scientists, technologists, and professionals in food plants of all sizes; manufacturing, procurement, operations, packaging, engineering and maintenance personnel; professionals working in R&D, marketing, quality assurance and training capacities; students and faculty in food science and technology programs

Notă biografică


Cuprins


Descriere

The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards.