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Food hygiene, microbiology, and HACCP /

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The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments co...

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Bibliographic Details
Main Author: Forsythe, S. J.
Corporate Author: SpringerLink (Online service)
Other Authors: Hayes, P. R.
Format: eBook
Language:English
Published: Gaithersburg, Md. : Aspen Publishers, [2010, 1998]
Edition:Third edition.
Series:Chapman & Hall food science book.
Subjects:
Food handling.
Food > Microbiology.
Food service > Sanitation.
Food service > Safety measures.
Hazard Analysis and Critical Control Point (Food safety system)
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.
Item Description:Revised edition of: Food hygiene, microbiology, and HACCP / P.R. Hayes.
Physical Description:1 online resource (xviii, 449 pages) : illustrations.
Bibliography:Includes bibliographical references and index.
ISBN:9781475752540 (electronic bk.)
1475752547 (electronic bk.)