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  • 1
    Online Resource
    Online Resource
    Principles of Food Sanitation (2006)
    Boston, MA : Springer Science+Business Media, Inc
    Details
    UID:
    b3kat_BV036650315
    Format: 1 Online-Ressource , v.: digital
    Edition: Fifth Edition
    Edition: Online_Ausgabe Boston, MA Springer Science+Business Media, Inc 2006 Springer ebook collection / Chemistry and Materials Science 2005-2008 Sonstige Standardnummer des Gesamttitels: 041171-1
    ISBN: 9780387250250 , 9780387250854
    Series Statement: Food Science Texts Series
    Additional Edition: Reproduktion von Principles of Food Sanitation 2006
    Language: English
    Subjects: Chemistry/Pharmacy , Agriculture, Forestry, Horticulture, Fishery, Domestic Science , Medicine
    RVK:
    VN 8100
    RVK:
    ZE 46000
    RVK:
    XE 5200
    Keywords: Lebensmittelhygiene ; Einführung
    URL: Volltext
    URL: Volltext
    URL: Cover
    URL: Einführung/Vorwort
    URL: Kapitel 1
    URL: Kapitel
    URL: Inhaltstext
    URL: Inhaltsverzeichnis
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Online Access
    Stabi Berlin
    HWR Berlin
    TH Brandenburg
    HTW Berlin
    TH Wildau
    BTU Cottbus
    BHT
  • 2
    Online Resource
    Online Resource
    Principles of food sanitation (2006)
    Boston, MA : Springer Science+Business Media, Inc
    Details
    UID:
    gbv_524965129
    Format: Online-Ressource , Ill., graph. Darst
    Edition: 5. ed.
    Edition: Online-Ausg. 2006 Springer eBook Collection. Chemistry and Materials Science Electronic reproduction; Available via World Wide Web
    ISBN: 9780387250854
    Series Statement: Food science text series
    Content: In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
    Note: Literaturangaben , Electronic reproduction; Available via World Wide Web
    Additional Edition: ISBN 9780387250250
    Additional Edition: Erscheint auch als Druck-Ausgabe Marriott, Norman G. Principles of food sanitation New York [u.a.] : Springer, 2006 ISBN 9780387250250
    Additional Edition: ISBN 0387250255
    Additional Edition: ISBN 9781441920386
    Language: English
    Subjects: Chemistry/Pharmacy , Agriculture, Forestry, Horticulture, Fishery, Domestic Science , Medicine
    RVK:
    VN 8100
    RVK:
    XE 5200
    RVK:
    ZE 46000
    Keywords: Lebensmittelhygiene
    DOI: 10.1007/b106753
    URL: Volltext  (lizenzpflichtig)
    URL: Volltext
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Online Access
    Open Access Request
    UB Potsdam
  • 3
    Book
    Book
    Principles of food sanitation (2006)
    New York [u.a.] : Springer
    Details
    UID:
    b3kat_BV020040213
    Format: XIV, 413 S. , Ill.
    Edition: 5. ed.
    ISBN: 0387250255 , 9780387250250
    Series Statement: Food science texts series
    Language: English
    Keywords: Lebensmittelhygiene ; Einführung
    URL: Inhaltsverzeichnis
    Library Location Call Number Volume/Issue/Year Availability
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    Book
    HWR Berlin get availability status
  • 4
    Online Resource
    Online Resource
    Principles of Food Sanitation / (2006)
    New York, NY :Springer New York :
    Details
    UID:
    edoccha_9958121209902883
    Format: 1 online resource (424 p.)
    Edition: 5th ed. 2006.
    ISBN: 0-387-25085-9
    Series Statement: Food Science Text Series,
    Content: Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods About the authors Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York.
    Note: Description based upon print version of record. , Sanitation and the Food Industry -- The Relationship of Biosecurity to Sanitation -- The Relationship of Microorganisms to Sanitation -- The Relationship of Allergens to Sanitation -- Food Contamination Sources -- Personal Hygiene and Sanitary Food Handling -- The Role of HACCP in Sanitation -- Quality Assurance for Sanitation -- Cleaning Compounds -- Sanitizers -- Sanitation Equipment -- Waste Product Handling -- Pest Control -- Sanitary Design and Construction for Food Processing -- Low-Moisture Food Manufacturing and Storage Sanitation -- Dairy Processing Plant Sanitation -- Meat and Poultry Plant Sanitation -- Seafood Plant Sanitation -- Fruit and Vegetable Processing Plant Sanitation -- Beverage Plant Sanitation -- Foodservice Sanitation -- Management and Sanitation. , English
    Additional Edition: ISBN 1-4419-2038-2
    Additional Edition: ISBN 0-387-25025-5
    Language: English
    DOI: 10.1007/b106753
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Open Access Request
    Charité
  • 5
    Online Resource
    Online Resource
    Principles of Food Sanitation / (2006)
    New York, NY :Springer New York :
    Details
    UID:
    edocfu_9958121209902883
    Format: 1 online resource (424 p.)
    Edition: 5th ed. 2006.
    ISBN: 0-387-25085-9
    Series Statement: Food Science Text Series,
    Content: Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods About the authors Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York.
    Note: Description based upon print version of record. , Sanitation and the Food Industry -- The Relationship of Biosecurity to Sanitation -- The Relationship of Microorganisms to Sanitation -- The Relationship of Allergens to Sanitation -- Food Contamination Sources -- Personal Hygiene and Sanitary Food Handling -- The Role of HACCP in Sanitation -- Quality Assurance for Sanitation -- Cleaning Compounds -- Sanitizers -- Sanitation Equipment -- Waste Product Handling -- Pest Control -- Sanitary Design and Construction for Food Processing -- Low-Moisture Food Manufacturing and Storage Sanitation -- Dairy Processing Plant Sanitation -- Meat and Poultry Plant Sanitation -- Seafood Plant Sanitation -- Fruit and Vegetable Processing Plant Sanitation -- Beverage Plant Sanitation -- Foodservice Sanitation -- Management and Sanitation. , English
    Additional Edition: ISBN 1-4419-2038-2
    Additional Edition: ISBN 0-387-25025-5
    Language: English
    DOI: 10.1007/b106753
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    FU Berlin
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