Codex Alimentarius PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Codex Alimentarius PDF full book. Access full book title Codex Alimentarius by Joint FAO/WHO Codex Alimentarius Commission. Download full books in PDF and EPUB format.
Author: Joint FAO/WHO Codex Alimentarius Commission
Publisher: Food & Agriculture Org.
ISBN: 9789251036297
Category : Cooking
Languages : en
Pages : 506
Get Book Here
Book Description
Author: Joint FAO/WHO Codex Alimentarius Commission
Publisher: Food & Agriculture Org.
ISBN: 9789251036297
Category : Cooking
Languages : en
Pages : 506
Get Book Here
Book Description
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239635
Category : Food
Languages : en
Pages : 584
Get Book Here
Book Description
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 116
Get Book Here
Book Description
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Category : Technology & Engineering
Languages : en
Pages : 912
Get Book Here
Book Description
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251014059
Category : Reference
Languages : en
Pages : 308
Get Book Here
Book Description
Author: Adrian Jones
Publisher: Springer
ISBN: 1461520959
Category : Technology & Engineering
Languages : en
Pages : 333
Get Book Here
Book Description
The subject of shelf life of foods is not a new one. Increasing consumer interest in food safety, quality and date marking, competitjve pressures from retailers and extensive legislative changes, however, have combined to give the subject a new significance. The proper and correct determina tion of shelf life is of course fundamental to Good Manufacturing Practice (GMP) for the food and drink industry. Manufacturers who aim to produce safe, wholesome and attractive food products 'right the first time' and 'right every time' will already know the importance of proper shelf life evaluation. Incorrect shelf lives can potentially bring about dire legal, safety or financial consequences. This is not to belittle the difficulty of failing to meet consumer expectations consistently as a result of shelf lives that have been arrived at unreliably. A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech nology. This book, therefore, begins with five chapters reviewing the prin ciples of shelf life evaluation. These are followed by ten chapters on a number of selected food products. All the authors either have first hand experience on the practice of shelf life evaluation or are involved in research of the subject. Because of the diversity and complexity of food products now available, no attempt has been made to cover every product group, let alone every product conceivable.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251034149
Category : Business & Economics
Languages : en
Pages : 80
Get Book Here
Book Description
The Codex Alimentarius presents adopted international food standards in a uniform manner. The full set, when complete, will comprise 14 volumes. Of these, nine will present standards and codes of practices compiled on a commodity-by-commodity basis, and two will deal with residues of pesticides and veterinary drugs in foods. Other volumes will contain information on acceptances of standards, as well as methods of analysis and sampling. Print editions are available in English, French, and Spanish. The title is also available as a tri-lingual CD-ROM.
Author: Norma L. Heredia
Publisher: John Wiley & Sons
ISBN: 047005333X
Category : Technology & Engineering
Languages : en
Pages : 709
Get Book Here
Book Description
This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues. Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.
Author: Dominic Man
Publisher: Springer Science & Business Media
ISBN: 9780834217829
Category : Business & Economics
Languages : en
Pages : 314
Get Book Here
Book Description
The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
