Handbook of food processing. Food Safety, Quality, and Manufacturing Processes.
Contributor(s): Tzia, Constantina | Varzakas, Theodoros.
Series: Contemporary food engineering. Publisher: Boca Raton, Florida : CRC Press, 2016Description: xv, 659p ; illus. ; hbk.ISBN: 9781498721776.Subject(s): Food-Safety measures | Food industry and trade-Safety measures | Manufacturing processes-automation | Food Industry and trade-Quaity ControlDDC classification: 363.192Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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Standard Loan | ATU St Angela's McKeown Library Main Lending Collection | 363.192 VAR (Browse shelf(Opens below)) | Available | T39721 |
Includes bibliographical references and index.
Raw materials of foods : handling and management --S︣ensory evaluation of foods --H︣ygiene and food sanitation --I︣SO 22000, HACCP, and other management tools for implementation of food safety-traceability case studies --F︣ood waste management --D︣airy product technology --B︣akery technology --M︣inimally processed (fresh-cut) fruits and vegetables : production, quality, and safety --N︣onalcoholic beverages --A︣lcoholic beverages --C︣hocolate manufacturing --F︣at and oil processing technology --M︣eat and meat products : processing, quality, and safety --P︣oultry manufacturing technologies --S︣eafood technology : the case study of the seafood industry in the Russian Federation --S︣nack foods --F︣unctional foods --F︣unctional foods case study : the incorporation of Omega-3 fatty acids and phytosterol esters into filo products --F︣lavor production.