 |
ISBN
| 9780854044603 | |
DDC
| 664.07 | |
Tác giả CN
| Lawley, Richard | |
Nhan đề
| The food safety hazard guidebook / Richard Lawley; Laurie Curtis; Judy Davis | |
Thông tin xuất bản
| Cambridge : RSC Pub., 2008 | |
Mô tả vật lý
| 432 pages. : illustrations | |
Tóm tắt
| Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating | |
Thuật ngữ chủ đề
| Food-Microbiology | |
Thuật ngữ chủ đề
| Food poisoning | |
Thuật ngữ chủ đề
| Food handling | |
Thuật ngữ chủ đề
| Food-Toxicology | |
Từ khóa tự do
| Food contamination | |
Từ khóa tự do
| Allergens | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Curtis, Laurie | |
Tác giả(bs) CN
| Davis, Judy | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 100 | |aLawley, Richard |
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| 245 | |aThe food safety hazard guidebook / |cRichard Lawley; Laurie Curtis; Judy Davis |
|---|
| 260 | |aCambridge : |bRSC Pub., |c2008 |
|---|
| 300 | |a432 pages. : |billustrations |
|---|
| 520 | |aFood safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating |
|---|
| 541 | |aMua |
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| 650 | |aFood|xMicrobiology |
|---|
| 650 | |aFood poisoning |
|---|
| 650 | |aFood handling |
|---|
| 650 | |aFood|xToxicology |
|---|
| 653 | |aFood contamination |
|---|
| 653 | |aAllergens |
|---|
| 690 | |aKhoa Du lịch và Việt Nam học |
|---|
| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 700 | |aCurtis, Laurie |
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| 700 | |aDavis, Judy |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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