Cantitate/Preț
Produs
Total produse
Vezi coșul
Principles of Food Sanitation de Norman G. Marriott

Principles of Food Sanitation: Food Science Text Series

Autor Norman G. Marriott, M. Wes Schilling, Robert B. Gravani
en Limba Engleză Paperback – 28 dec 2018
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students.  It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.
Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (1) 46476 lei  6-8 săpt.
  Springer International Publishing – 28 dec 2018 46476 lei  6-8 săpt.
Hardback (1) 59594 lei  6-8 săpt.
  Springer International Publishing – 17 apr 2018 59594 lei  6-8 săpt.

Din seria Food Science Text Series

  • 17% Modern Food Microbiology
    Preț: 50295 lei
  • 17% Sensory Evaluation of Food: Principles and Practices
    Preț: 46918 lei
  • 20% Principles of Food Chemistry
    Preț: 57980 lei
  • Food Law and Regulation for Non-Lawyers: A US Perspective
    Preț: 44955 lei
  • 17% Essentials of Food Science
    Preț: 36683 lei
  • 15% Food Analysis
    Preț: 55466 lei
  • Essentials of Food Sanitation
    Preț: 38844 lei
  • Food Science: Fifth Edition
    Preț: 47252 lei
  • Foodborne Microbial Pathogens: Mechanisms and Pathogenesis
    Preț: 38449 lei
  • Microbial Food Safety: An Introduction
    Preț: 39036 lei
  • 15% Principles of Food Sanitation
    Preț: 49833 lei
  • 15% Fundamentals of Food Process Engineering
    Preț: 53831 lei
  • 15% Physical Properties of Foods
    Preț: 49847 lei
  • 15% Functional Foods and Nutraceuticals
    Preț: 57552 lei
  • 18% Basic Food Microbiology
    Preț: 94625 lei
  • Principles of Food Processing
    Preț: 38525 lei
  • 15% An Introduction to the Physical Chemistry of Food
    Preț: 52196 lei
  • 15% Foodborne Microbial Pathogens: Mechanisms and Pathogenesis
    Preț: 58127 lei
  • 15% Introduction to Food Process Engineering
    Preț: 64475 lei
  • 15% Fundamentals of Food Process Engineering
    Preț: 58860 lei
  • 18% Elementary Food Science
    Preț: 95154 lei
  • 15% Nielsen's Food Analysis Laboratory Manual
    Preț: 46810 lei
  • 23% Nielsen's Food Analysis
    Preț: 65725 lei
  • 18% Principles of Food Processing
    Preț: 98987 lei
  • 15% Food Analysis Laboratory Manual
    Preț: 46810 lei
  • 15% Laboratory Exercises for Sensory Evaluation
    Preț: 56263 lei

Preț: 46476 lei

Nou

Puncte Express: 697
Preț estimativ în valută:
8897€ • 9262$ • 7325£

Carte tipărită la comandă

Livrare economică 31 ianuarie-14 februarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9783030097929
ISBN-10: 3030097927
Pagini: 437
Ilustrații: XXX, 437 p. 50 illus., 23 illus. in color.
Dimensiuni: 178 x 254 mm
Greutate: 0.88 kg
Ediția:Softcover reprint of the original 6th ed. 2018
Editura: Springer International Publishing
Colecția Springer
Seria Food Science Text Series

Locul publicării:Cham, Switzerland

Cuprins

Chapter 1: Sanitation and the Food Industry.- Chapter 2: The Relationship of Biosecurity to Sanitation.- Chapter 3: The Relationship of Microorganisms to Sanitation.- Chapter 4: The Relationship of Allergens to Sanitation.- Chapter 5: Food Contamination Sources.- Chapter 6: Personal Hygiene and Sanitary Food Handling.- Chapter 7: The Role of HACCP in Sanitation.- Chapter 8: Quality Assurance for Sanitation.- Chapter 9: Cleaning Compounds.- Chapter 10: Sanitizers.- Chapter 11: Sanitation Equipment.- Chapter 12: Waste Product Handling.- Chapter 13: Pest Control.- Chapter 14: Sanitary Design and Construction for Food Processing.- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation.- Chapter 16: Dairy Processing Plant Sanitation.- Chapter 17; Meat and Poultry Plant Sanitation.- Chapter 18: Seafood Plant Sanitation.- Chapter 19: Fruit and Vegetable Processing Plant Sanitation.- Chapter 20: Beverage Plant Sanitation.- Chapter 21: Foodservice Sanitation.- Chapter 22: Managementand Sanitation

Notă biografică

Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food Science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia.
M. Wes Schilling is a Professor in the Department of Food Science, Nutrition, and Health Promotion at Mississippi State University, Starkville, Mississippi.
Robert B. Gravani is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York.

Textul de pe ultima copertă

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students.  It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

Caracteristici

Acclaimed textbook and industry reference Thoroughly updated chapters Essential for food processing or food preparation operations