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Principles and practices for the safe processing of foods

By:

David A Shapton (editor) Norah F Shapton (editor)

Material type: Text

Text

TextSeries: Woodhead publishing series in food science and technologyPublication details: Cambridge Wood Head Publishing Limited 2008Description: xiv, 457 p. : ill. ; 25 cmISBN:

9781855733626 (pbk)

Subject(s):

Human nutrition Food science -- Pathogen profiles -- Safe processing -- HACCP system -- Food safety -- Microorganisms -- Spoilage -- Sanitation -- HND -- RCR&AHS

DDC classification:

664 PRI

List(s) this item appears in: RCR&AHS New Books

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Books	GULBERG III Lahore	664 PRI (Browse shelf(Opens below))	1	Available		58011

Includes index.

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