Lawries meat science by r a lawrie and d a ledward
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Lawries meat science by r a lawrie and d a ledward
Lawries meat science by r a lawrie and d a ledward
WoODIIEAD Pl BUSHING IN FOOD SCIENCE,TECHNOLOGY AND NUTRITIONLawrie's meat scienceSeventh editionR. A. Lawrie in collaboration with D. A. LedwardWPRel Lawries meat science by r a lawrie and d a ledward lated titles:improving the safety of fresh meat(ISBN-13:978-1-85573-955-0; ISBN-10: 1-85573-955-0)It is widely recognised that food safety depends on effective intervention at all stages in the food chain, including the production of raw materials. Contaminated raw materials from agricultural produc Lawries meat science by r a lawrie and d a ledward tion increase the hazards that subsequent processing operations must deal with, together with the risk that such contamination may survive through toLawries meat science by r a lawrie and d a ledward
the point of consumption. This book provides an authoritative reference summarising the wealth of research on reducing microbial and other hazards in WoODIIEAD Pl BUSHING IN FOOD SCIENCE,TECHNOLOGY AND NUTRITIONLawrie's meat scienceSeventh editionR. A. Lawrie in collaboration with D. A. LedwardWPRel Lawries meat science by r a lawrie and d a ledward opments in research, from improving raw meat quality and safety issues to developments in meal processing and specific aspects of meat product quality such as colour, flavour and texture.ỈỈACCP in the meal industry(ISBN-13:978-1-85573-448-7: ISBN-10:1-85573-448-6)Following the crises involving BSE a Lawries meat science by r a lawrie and d a ledward nd £ coli, the meat industry has been left with an enormous consumer confidence problem. Tn order to regain the trust of the general public the industLawries meat science by r a lawrie and d a ledward
ry must establish and adhere to strict hygiene and hazard control systems. HACCP is a systematic approach to the identification, evaluation and controWoODIIEAD Pl BUSHING IN FOOD SCIENCE,TECHNOLOGY AND NUTRITIONLawrie's meat scienceSeventh editionR. A. Lawrie in collaboration with D. A. LedwardWPRel Lawries meat science by r a lawrie and d a ledward ever, effective implementation in the meat industry remains difficult and controversial. This book is a survey of key principles and best practice, providing an authoritative guide to making ĨĨACCP systems work successfully in the meat industryDetails of these books and a complete list of Woodhead t Lawries meat science by r a lawrie and d a ledward itles can be obtained by:•visiting our web site al www.woodhcadpublishing.com•contacting Customer Services (e-mail: saleswoodhead-publishing.com: fax:Lawries meat science by r a lawrie and d a ledward
+44 (0) 1223 893694: tel.: +44 (0) 1223 891358 ext.30: address: Woodhead Publishing Ltd. Abington Hall. Abington. Cambridge CB1 6AIĨ. England)Lawrie’WoODIIEAD Pl BUSHING IN FOOD SCIENCE,TECHNOLOGY AND NUTRITIONLawrie's meat scienceSeventh editionR. A. Lawrie in collaboration with D. A. LedwardWPRel Lawries meat science by r a lawrie and d a ledward essor of Food Science, University of ReadingCRC PressBoca Raton Boston New York Washington, DCWoodhead publishing limitedCambridge EnglandPublished by Woodhead Publishing Limited, Abington Hall. AbingtonCambridge CB1 6AH. Englandwww.woodheadpublishing.comPublished in North America by CRC Press LLC. Lawries meat science by r a lawrie and d a ledward 6000 Broken Sound Parkway. NW.Suite 300. Boca Raton. FL 33487. USAFirst English edition 1966 Pergamon Press, reprinted 1968Spanish edition 1967WoODIIEAD Pl BUSHING IN FOOD SCIENCE,TECHNOLOGY AND NUTRITIONLawrie's meat scienceSeventh editionR. A. Lawrie in collaboration with D. A. LedwardWPRelWoODIIEAD Pl BUSHING IN FOOD SCIENCE,TECHNOLOGY AND NUTRITIONLawrie's meat scienceSeventh editionR. A. Lawrie in collaboration with D. A. LedwardWPRelGọi ngay
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