Compendium of Analytical Methods: HPB methods and laboratory procedures of extraneous material analysis for food PDF Download
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Author: Canada. Health and Welfare Canada
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
Author: Canada. Health and Welfare Canada
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 222
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Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 338
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Author:
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ISBN:
Category : Canada
Languages : en
Pages : 1162
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Author:
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ISBN:
Category : English imprints
Languages : en
Pages : 1140
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Author:
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ISBN:
Category : Government publications
Languages : en
Pages : 498
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Author:
Publisher:
ISBN:
Category : Chemical laboratories
Languages : en
Pages : 424
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Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309184134
Category : Medical
Languages : en
Pages : 158
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Book Description
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 304
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Author: A.M. Martin
Publisher: Springer Science & Business Media
ISBN: 1461553032
Category : Technology & Engineering
Languages : en
Pages : 509
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Book Description
The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the objective of increasing its general efficiency. Because fish processing operations are commonly carried out in the vicinity of the sea, most of the resulting fish wastes have been disposed of by returning them to it. Pollution control measures and a better understanding of the valuable composition of the products extracted from the sea are expected to encourage their recovery and the develop ment of new products from them. In the past, fisheries wastes and species not used for food have been generally utilized through techno logical processes with a low level of sophistication, such as those for the production of animal feed and fertilizer. Limited economic success has accompanied the application of physi cal and chemical processes for the recovery of non-utilized fisheries biomass and for the production of quality products from them.
