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Handbook of Hygiene Control in the Food Industry
Handbook of Hygiene Control in the Food Industry
Knygos.lt klubas Knygos.lt nariams
568,32 €
-30%
Įprastai
811,89 €
  • Išsiųsime per 12–18 d.d.
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and stud…
  • Leidėjas:
  • ISBN-10: 008100155X
  • ISBN-13: 9780081001554
  • Formatas: 21.8 x 27.7 x 4.1 cm, kieti viršeliai
  • Kalba: Anglų

Handbook of Hygiene Control in the Food Industry (el. knyga) (skaityta knyga) | knygos.lt

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Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.

The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more.

Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.

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  • Leidėjas:
  • ISBN-10: 008100155X
  • ISBN-13: 9780081001554
  • Formatas: 21.8 x 27.7 x 4.1 cm, kieti viršeliai
  • Kalba: Anglų

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.

The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more.

Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.

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