Food quality management / by Emmett Norton.

By:

Norton, Emmett [author.]

Material type: Text

TextPublication details: New York, NY : Larsen and Keller Education, v2023.Description: viii, 202 pages : col. illus. ; 27 cmISBN:

9781641722162

Subject(s):

DDC classification:

Ref 363.192 N82f 2023

Contents:

Chapter 1. What is food safety?. - - Chapter 2 . Food quality. - - Chapter 3. Methods of food safety. - - Chapter 4. Preservation techniques. - - Chapter 5. Food pathogens. - - Chapter 6. Effects of food contamination. - - Chapter 7. Food allergies.

Summary: "This book presents the complex subject of food quality management in the most comprehensible and easy to understand language. The topics covered herein deal with the core subjects of this field. The book is appropriate for students seeking detailed information in this area as well as for experts." -- Provided by publisher.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	ASCOT Library - Zabali Campus Reference	Reference	Ref 363.192 N82f 2023 (Browse shelf(Opens below))	Available	Ref3631904717

Browsing ASCOT Library - Zabali Campus shelves, Shelving location: Reference, Collection: Reference Close shelf browser (Hides shelf browser)

Previous								Next
Previous	Ref 343.0999 B41m 2023. Major principles of media law /	Ref 351 G95i 2023 International public administration /	Ref 353 B68s 2022. State and local government/	Ref 363.192 N82f 2023 Food quality management /	Ref 363.2 R81l 2023. Law enforcement operation and planning with crime mapping /	Ref 363.34 C26c 2023 Case studies in disaster recovery : a volume in the disaster and emergency management /	Ref 363.34 C26c 2023 Case Studies in disaster mitigation and prevention /	Next

Includes bibliographical references and index.

Chapter 1. What is food safety?. - -
Chapter 2 . Food quality. - -
Chapter 3. Methods of food safety. - -
Chapter 4. Preservation techniques. - -
Chapter 5. Food pathogens. - -
Chapter 6. Effects of food contamination. - -
Chapter 7. Food allergies.

"This book presents the complex subject of food quality management in the most comprehensible and easy to understand language. The topics covered herein deal with the core subjects of this field. The book is appropriate for students seeking detailed information in this area as well as for experts." -- Provided by publisher.

There are no comments on this title.

to post a comment.