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HACCP : a practical approach / Sara Mortimore; Carol Wallace
New York : Springer, 2013
xxx, 475 pages : illustrations ; 24 cm
Ký hiệu phân loại (DDC): 363.19
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.
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Tea and tea products : chemistry and health-promoting properties / Chi-Tang Ho ...[et al]
Boca Raton : CRC Press, 2009
xiii, 305 pages. : illustrations ; 25 cm.
Ký hiệu phân loại (DDC): 615.321
This text provides extensive coverage of the chemistry, biology, & health promoting properties of most varieties including black, green, & oolong. It presents comprehensive perspectives on tea components that delve into taste components, flavour chemistry & stability, as well as the molecular biology of polyphenols.
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The food safety hazard guidebook / Richard Lawley; Laurie Curtis; Judy Davis
Cambridge : RSC Pub., 2008
432 pages. : illustrations
Ký hiệu phân loại (DDC): 664.07
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
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