東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Food hygiene and toxicology

Richardson, Jaden.

Linked to FindBook

Google Book

Amazon

博客來

Food hygiene and toxicology

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food hygiene and toxicology/ Jaden Richardson.
Author:	Richardson, Jaden.
Published:	[Waltham] :Ed-Tech Press, : 2018.,
Description:	1 online resource (311 p.)
[NT 15003449]:	Food hygiene and toxicology -- Table of Contents -- Preface -- Chapter 1. Fundamental Principle of Microbiology -- Chapter 2. Food Poisoning and OtherFood Borne Hazards -- Chapter 3. Food Spoilage -- Chapter 4. Principle of Safe Food Storage -- Chapter 5. Design of Food Processing Equipment -- Chapter 6. Basic of Toxicology Related to Food -- Chapter 7. Food Additives -- Chapter 8. Toxicants Formed during Food Processing -- Chapter 9. Personal Hygiene andSanitary Food Handling -- Chapter 10. Quality Assurance for Sanitation -- Chapter 11. Environmental Toxicology -- Chapter 12. Food Laws and Food Standards -- Bibliography -- Index.
Subject:	Food - Toxicology. -
Online resource:	http://portal.igpublish.com/iglibrary/search/SIB0000372.html
ISBN:	1788821793

Food hygiene and toxicology
Richardson, Jaden.

Food hygiene and toxicology[electronic resource] /Jaden Richardson. - 1st ed. - [Waltham] :Ed-Tech Press,2018. - 1 online resource (311 p.)

Includes bibliographical references and index.

Food hygiene and toxicology -- Table of Contents -- Preface -- Chapter 1. Fundamental Principle of Microbiology -- Chapter 2. Food Poisoning and OtherFood Borne Hazards -- Chapter 3. Food Spoilage -- Chapter 4. Principle of Safe Food Storage -- Chapter 5. Design of Food Processing Equipment -- Chapter 6. Basic of Toxicology Related to Food -- Chapter 7. Food Additives -- Chapter 8. Toxicants Formed during Food Processing -- Chapter 9. Personal Hygiene andSanitary Food Handling -- Chapter 10. Quality Assurance for Sanitation -- Chapter 11. Environmental Toxicology -- Chapter 12. Food Laws and Food Standards -- Bibliography -- Index.

Food shapes a standout amongst the most basic parts imperative to human living, and with expanding mindfulness about issues of wellbeing, cleanliness and sanitation, shoppers have at long last woken upto the issue of food cleanliness. The fundamental worry of a customer lies in food security, quality and validness. Food control strategies have turn out to be greatly fundamental in nowadays and age, where flare-ups of food-borne infections are normal.These methods ought not just accentuation after keeping up clean food in all regards, they should be quick, solid and practical.This book portrays in detail a portion of the food cleanliness methods utilized mechanically and also in homes. It concentrates on various units, instruments and frameworks utilized for quality and cleanliness control of food, food stiffs and food handling condition, with accentuation additionally being given to the approval systems of official associations required'in food administration. Food cleanliness preparing is fundamental for any individual who handles food as a major aspect of their work and in that capacity is a critical component of many courses. This book has been doled out keeping in minds the requirements of the individuals who handle food in a scope of occupations and it is trusted that this book is of tremendous use to them. We hope therefore that this book will not only reach those who are now responsible for product quality and safety in food companies, and for the design, building and installation of food plants, but particularly also to those who will assume such responsibility in the future.

ISBN: 1788821793Subjects--Topical Terms:

697755
Food
--Toxicology.

LC Class. No.: TX537

Dewey Class. No.: 615.954

Food hygiene and toxicology
LDR:02928nmm a2200229 i 4500 001 2186195
006 m eo d
008 200117s2018 enk ob 000 0 eng d
020 $a 1788821793
020 $a 9781788821797
035 $a SIB0000372
040 $a iG Publishing $b eng $e rda $c iG Publishing
041 0 $a eng
050 0 0 $a TX537
082 0 0 $a 615.954
100 1 $a Richardson, Jaden. $3 3400086
245 1 0 $a Food hygiene and toxicology $h [electronic resource] / $c Jaden Richardson.
250 $a 1st ed.
260 $a [Waltham] : $b Ed-Tech Press, $c 2018.
300 $a 1 online resource (311 p.)
504 $a Includes bibliographical references and index.
505 0 $a Food hygiene and toxicology -- Table of Contents -- Preface -- Chapter 1. Fundamental Principle of Microbiology -- Chapter 2. Food Poisoning and OtherFood Borne Hazards -- Chapter 3. Food Spoilage -- Chapter 4. Principle of Safe Food Storage -- Chapter 5. Design of Food Processing Equipment -- Chapter 6. Basic of Toxicology Related to Food -- Chapter 7. Food Additives -- Chapter 8. Toxicants Formed during Food Processing -- Chapter 9. Personal Hygiene andSanitary Food Handling -- Chapter 10. Quality Assurance for Sanitation -- Chapter 11. Environmental Toxicology -- Chapter 12. Food Laws and Food Standards -- Bibliography -- Index.
520 3 $a Food shapes a standout amongst the most basic parts imperative to human living, and with expanding mindfulness about issues of wellbeing, cleanliness and sanitation, shoppers have at long last woken upto the issue of food cleanliness. The fundamental worry of a customer lies in food security, quality and validness. Food control strategies have turn out to be greatly fundamental in nowadays and age, where flare-ups of food-borne infections are normal.These methods ought not just accentuation after keeping up clean food in all regards, they should be quick, solid and practical.This book portrays in detail a portion of the food cleanliness methods utilized mechanically and also in homes. It concentrates on various units, instruments and frameworks utilized for quality and cleanliness control of food, food stiffs and food handling condition, with accentuation additionally being given to the approval systems of official associations required'in food administration. Food cleanliness preparing is fundamental for any individual who handles food as a major aspect of their work and in that capacity is a critical component of many courses. This book has been doled out keeping in minds the requirements of the individuals who handle food in a scope of occupations and it is trusted that this book is of tremendous use to them. We hope therefore that this book will not only reach those who are now responsible for product quality and safety in food companies, and for the design, building and installation of food plants, but particularly also to those who will assume such responsibility in the future.
650 0 $a Food $x Toxicology. $3 697755
650 0 $a Food poisoning. $3 1612817
650 0 $a Food contamination. $3 655920
650 0 $a Foodborne diseases. $3 851282
856 4 0 $u http://portal.igpublish.com/iglibrary/search/SIB0000372.html