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Principles and practices for the safe processing of foods

Author: D A Shapton; Norah F Shapton
Publisher: Oxford [England] ; Boston : Butterworth Heinemann, 1991.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Providing an accessible format, this book demonstrates the methods and guidelines whereby the food processor can manufacture safe and wholesome food products under controlled and regulated conditions.  Read more...

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Document Type: Book
All Authors / Contributors: D A Shapton; Norah F Shapton
ISBN: 0750611219 9780750611213
OCLC Number: 23144148
Description: xiv, 457 pages : illustrations ; 26 cm
Contents: Establishment and implementation of HACCP Sanitation Pest control and disinfestation Sanitation Spoilage --
including enzymes and their importance Chilled foods Frozen foods Dried foods Aseptically packaged foods.
Other Titles: Safe processing of foods
Responsibility: edited by David A. Shapton, Norah F. Shapton.

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