Egg Basics for the Consumer: Packaging, Storage, and Nutritional Information

Egg Basics for the Consumer: Packaging, Storage, and Nutritional Information PDF Author:
Publisher: UCANR Publications
ISBN: 1601073240
Category :
Languages : en
Pages : 6

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Book Description
How to recognize freshness and quality in the eggs you buy for your home and family.

Feeding Strategies to Improve Sustainability and Welfare in Animal Production

Feeding Strategies to Improve Sustainability and Welfare in Animal Production PDF Author: Fulvia Bovera
Publisher: MDPI
ISBN: 3039432524
Category : Science
Languages : en
Pages : 535

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Book Description
This book contains the scientific contributions published within the Animals topical collection “Feeding Strategies to Improve Sustainability and Welfare in Animal Production”. Originally a Special Issue, it has turned into a permanent collection, with its first article being published in July 2019 and more than 30 published articles a year later: evidence of the great interest from the scientific community regarding the topics addressed. The articles, which are grouped by species (poultry, ruminants, pigs, etc.) and by topic, deal with a wide range of arguments that, first of all, highlight the extraordinary complexity and diversity that exists in the animal production sector, and then, the great influence that nutrition and feeding can have in terms of optimizing the use of environmental resources and improving the welfare of farmed animals. In addition, all this is closely connected with the urgent need to safeguard the resources of the planet on which we live.

Cooking as a Chemical Reaction

Cooking as a Chemical Reaction PDF Author: Z. Sibel Ozilgen
Publisher: CRC Press
ISBN: 1466554819
Category : Technology & Engineering
Languages : en
Pages : 296

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Book Description
Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food prepara

Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center

Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center PDF Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Audio-visual materials
Languages : en
Pages : 150

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Book Description
Over 400 entries to audiovisual materials received by FNIC before 1977. Includes motion pictures, slides, flashcards, videocassettes, charts, filmstrips, records, posters, transparencies, film loops, phonodiscs, audiotapes, games, audiocassettes, kits, puzzles, and models. Entry gives accession number, bibliographical information, FNIC call number, descriptors, and abstract. Subject, author, title, and media indexes. Contains loan information.

Catalog. Supplement - Food and Nutrition Information and Educational Materials Center

Catalog. Supplement - Food and Nutrition Information and Educational Materials Center PDF Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 140

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Book Description
Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.

Catalog

Catalog PDF Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 256

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Book Description


Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center

Audiovisual Guide to the Catalog of the Food and Nutrition Information and Educational Materials Center PDF Author:
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 152

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Book Description


Food and Nutrition Information and Educational Materials Center catalog

Food and Nutrition Information and Educational Materials Center catalog PDF Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 140

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Book Description


Food and Nutrition Information and Educational Materials Center Catalog

Food and Nutrition Information and Educational Materials Center Catalog PDF Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300

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Book Description


Food Safety

Food Safety PDF Author: Yehia El-Samragy
Publisher: BoD – Books on Demand
ISBN: 1789234700
Category : Technology & Engineering
Languages : en
Pages : 78

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Book Description
Food safety is defined as the concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Most food product recalls and food-related outbreaks are fully considered as food safety failures. Many risk-based food safety standards, e.g., HACCP, BRC, SQF, ISO/FSSC 22000, are designed to prevent such issues from occurring. Any food recall or food-related outbreak may be attributed to the likelihood of a risk assessment, which in some way failed to identify and control the risk. The essence and true nature of food safety hazards are affected by resources of the food facility, e.g., human, work environment, infrastructure, availability and accessibility of food safety information. Thus, food specialists should establish and manage the parameters of the applied food safety systems to achieve the food safety objectives that produce food in compliance with regulatory and statutory requirements. It is important to understand what exactly will make an end product unsafe and ensure that the necessary control measures are in place to prevent it from happening. Understanding the basic food safety concepts can lead to improvement of the current food safety systems and/or standards.