Longree Karla (25 results)

Condition: Good. Good condition. Good dust jacket. 4th edition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Hardcover. Underlined text. Hardcover 4th edition with clean covers; previous owner's name in ink; light DJ wear. ;

Condition: Good. 240 pp., Hardcover, ex library, minor rubbing to spine and corners, else text clean and binding tight. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipient's country.

Hardcover. Condition: Good. . . . . 3rd edition. 8vo, hardcover. Good condition in good dj. Neat underlining/marginal marks to approx. 35 pgs. (ending by Chapter 4), remainder bright & clean. Pale foxing to front endpaper, not affecting interior; dj lightly rubbed, pea-sized nick at rear edge of spine. xii, 456 p.

Condition: new.

Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.

Condition: New. pp. 480 5th Edition.

Condition: New. pp. 480.

Condition: New.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: new. Hardcover. A celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the publicfrom purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition: Features a new chapter on microwave cooking and its effects on microbial content in foodservice applicationsIncludes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of foodReviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf lifeIncorporates the latest food safety guidelines and proceduresIncludes the HACCP system for avoiding contamination in food service operations A celebrated classic updated and revised for the 1990s and beyond. Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condition: As New. Unread book in perfect condition.

Condition: New.

Hardback. Condition: New. 5th. A celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the public-from purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition: Features a new chapter on microwave cooking and its effects on microbial content in foodservice applicationsIncludes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of foodReviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf lifeIncorporates the latest food safety guidelines and proceduresIncludes the HACCP system for avoiding contamination in food service operations.

Condition: New. In.

Hardcover. Condition: Brand New. 5th sub edition. 468 pages. 9.75x6.50x1.00 inches. In Stock.

Hardcover. Condition: New.

Hardback. Condition: New. 5th. A celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the public-from purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition: Features a new chapter on microwave cooking and its effects on microbial content in foodservice applicationsIncludes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of foodReviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf lifeIncorporates the latest food safety guidelines and proceduresIncludes the HACCP system for avoiding contamination in food service operations.

Condition: New. A celebrated classic updated and revised for the 1990s and beyond. Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. Num Pages: 480 pages, index. BIC Classification: MBNH3; TDCT; TTVC. Category: (P) Professional & Vocational. Dimension: 231 x 159 x 36. Weight in Grams: 888. . 1996. 5th Edition. Hardcover. . . . . Books ship from the US and Ireland.

Buch. Condition: Neu. Neuware - A celebrated classic updated and revised for the 1990s and beyond . . .Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food.This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the public--from purchasing safe food, through the numerous steps involved in preparation and storage, to final service.The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition: Features a new chapter on microwave cooking and its effects on microbial content in foodservice applications Includes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of food Reviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf life Incorporates the latest food safety guidelines and procedures Includes the HACCP system for avoiding contamination in food service operations.

LeatherBound. Condition: New. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. Leatherbound edition. Condition: New. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. Pages: 52. A perfect gift for your loved ones. Reprinted from 1939 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Volume v.223(1939) Language: English Pages: 52 Volume v.223(1939).

Condition: Gut. Fachbuch, Sachbuch, Landwirtschaft, Agrarwirtschaft, Pflanzenzucht Wissenschaft, Technik, Unterricht 40 Seiten, Inaugural-Dissertation zur Erlangung der Würde eines Doktors der Landwirtschaft der Landwirtschaftlichen Hochschule zu Berlin; Arbeit aus dem Laboratorium für Kartoffelbau der Biologischen Reichsanstalt für Land- und Forstwirtschaft Berlin-Dahlem; Landwirtschaft / Pflanzenproduktion / Kartoffel; marmorierter Einband; Bibliotheksexemplar; gut erhalten An staatliche Institutionen und Einrichtungen, auch an Bibliotheken, versenden wir im Inland gern auf Rechnung. Sprache: Deutsch Gewicht in Gramm: 305 ca. 30 x 21 cm, gebundene Ausgabe.

LeatherBound. Condition: New. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. Leatherbound edition. Condition: New. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. Pages: 188. A perfect gift for your loved ones. Reprinted from 1938 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Language: English Pages: 188.

Hardcover. Condition: new. Hardcover. A celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the publicfrom purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition: Features a new chapter on microwave cooking and its effects on microbial content in foodservice applicationsIncludes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of foodReviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf lifeIncorporates the latest food safety guidelines and proceduresIncludes the HACCP system for avoiding contamination in food service operations A celebrated classic updated and revised for the 1990s and beyond. Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: new. Hardcover. A celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the publicfrom purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition: Features a new chapter on microwave cooking and its effects on microbial content in foodservice applicationsIncludes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of foodReviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf lifeIncorporates the latest food safety guidelines and proceduresIncludes the HACCP system for avoiding contamination in food service operations A celebrated classic updated and revised for the 1990s and beyond. Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.