Microorganisms in Foods: Application of the Hazard Analysis Critical Control Point System to Ensure Microbiological Safety and Quality v. 4 This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

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Bibliographic Details

Title: Microorganisms in Foods: Application of the Hazard Analysis Critical Control Point System to Ensure Microbiological Safety and Quality v. 4
Publisher: Wiley� "Blackwell
Publication Date: 1989
Language: English
ISBN 10: 0632026510
ISBN 13: 9780632026517
Binding: Paperback
Condition: Very Good

About this title

Synopsis

Book 4 covers the need for operations to assure safety and quality of foods. It describes particularly the `hazard analysis critical control point (HACCP)' philosophy, and how this can be applied and monitored. In the latter part of the book, a wide range of food commodities and processes are used to illustrate how HACCP can be applied. Book 4 will be an essential reference work for people working in all industries associated with food production, processing and control, as well as for teaching establishments and regulatory bodies. The paperback has the cover title `HACCP in Microbiological Safety and Quality'

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