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- Gebundenes Buch
This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical.
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This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical.
Produktdetails
- Produktdetails
- Verlag: Royal Society of Chemistry
- 2 ed
- Seitenzahl: 545
- Erscheinungstermin: 4. April 2012
- Englisch
- Abmessung: 243mm x 165mm x 43mm
- Gewicht: 958g
- ISBN-13: 9781849733816
- ISBN-10: 1849733813
- Artikelnr.: 34471107
- Verlag: Royal Society of Chemistry
- 2 ed
- Seitenzahl: 545
- Erscheinungstermin: 4. April 2012
- Englisch
- Abmessung: 243mm x 165mm x 43mm
- Gewicht: 958g
- ISBN-13: 9781849733816
- ISBN-10: 1849733813
- Artikelnr.: 34471107
Richard Lawley is a food microbiologist and information specialist with over 25 years experience. He has worked in the food manufacturing industry, as a University Lecturer, and as a Senior Scientific Adviser at Leatherhead Food International. He now writes on food safety and technology issues and runs an independent information consultancy, Food Safety Info, and a related web site www.foodsafetywatch.com. Laurie Curtis has over 20 years experience as a microbiologist. She worked at Leatherhead Food International for over ten years, initially as a Senior Research Scientist and then as a Senior Scientific Adviser within the Information Division, specialising in food safety and microbiology. She now works as a part time freelance technical writer and information specialist. Trained as a biochemist, Judy Davis worked for some years in the pharmaceutical industry before joining Leatherhead Food International in 1993. As a Senior Scientific Adviser, she authored many technical reports covering research in food science, ingredients, health trends and food patents. She now works as a part time freelance technical writer and information specialist.
Section 1: Chapter 1: Biological Hazards
Chapter 2: Bacteria
Chapter 3: Viruses
Chapter 4: Parasites
Chapter 5: Protozoa
Chapter 6: Nematodes
Chapter 7: Other parasites
Chapter 8: Prions
Section 2: Chapter 9: Chemical Hazards
Chapter 10: Biological toxins
Chapter 11: Fungal toxins
Chapter 12: Plant toxins
Chapter 13: Fish toxins
Chapter 14: Biogenic amines
Chapter 15: Non-biological chemical contaminants
Chapter 16: Contaminants produced during processing
Chapter 17: Contaminants from food contact materials
Chapter 18: Environmental contaminants
Chapter 19: Veterinary residues
Section 3: Chapter 20: Allergens
Chapter 21: Food allergy
Chapter 22: Specific allergens
Chapter 23: Allergen control options
Chapter 24: Allergen legislation
Chapter 25: Food Safety Legislation
Chapter 26: Sources of further information
Chapter 2: Bacteria
Chapter 3: Viruses
Chapter 4: Parasites
Chapter 5: Protozoa
Chapter 6: Nematodes
Chapter 7: Other parasites
Chapter 8: Prions
Section 2: Chapter 9: Chemical Hazards
Chapter 10: Biological toxins
Chapter 11: Fungal toxins
Chapter 12: Plant toxins
Chapter 13: Fish toxins
Chapter 14: Biogenic amines
Chapter 15: Non-biological chemical contaminants
Chapter 16: Contaminants produced during processing
Chapter 17: Contaminants from food contact materials
Chapter 18: Environmental contaminants
Chapter 19: Veterinary residues
Section 3: Chapter 20: Allergens
Chapter 21: Food allergy
Chapter 22: Specific allergens
Chapter 23: Allergen control options
Chapter 24: Allergen legislation
Chapter 25: Food Safety Legislation
Chapter 26: Sources of further information
Section 1: Chapter 1: Biological Hazards
Chapter 2: Bacteria
Chapter 3: Viruses
Chapter 4: Parasites
Chapter 5: Protozoa
Chapter 6: Nematodes
Chapter 7: Other parasites
Chapter 8: Prions
Section 2: Chapter 9: Chemical Hazards
Chapter 10: Biological toxins
Chapter 11: Fungal toxins
Chapter 12: Plant toxins
Chapter 13: Fish toxins
Chapter 14: Biogenic amines
Chapter 15: Non-biological chemical contaminants
Chapter 16: Contaminants produced during processing
Chapter 17: Contaminants from food contact materials
Chapter 18: Environmental contaminants
Chapter 19: Veterinary residues
Section 3: Chapter 20: Allergens
Chapter 21: Food allergy
Chapter 22: Specific allergens
Chapter 23: Allergen control options
Chapter 24: Allergen legislation
Chapter 25: Food Safety Legislation
Chapter 26: Sources of further information
Chapter 2: Bacteria
Chapter 3: Viruses
Chapter 4: Parasites
Chapter 5: Protozoa
Chapter 6: Nematodes
Chapter 7: Other parasites
Chapter 8: Prions
Section 2: Chapter 9: Chemical Hazards
Chapter 10: Biological toxins
Chapter 11: Fungal toxins
Chapter 12: Plant toxins
Chapter 13: Fish toxins
Chapter 14: Biogenic amines
Chapter 15: Non-biological chemical contaminants
Chapter 16: Contaminants produced during processing
Chapter 17: Contaminants from food contact materials
Chapter 18: Environmental contaminants
Chapter 19: Veterinary residues
Section 3: Chapter 20: Allergens
Chapter 21: Food allergy
Chapter 22: Specific allergens
Chapter 23: Allergen control options
Chapter 24: Allergen legislation
Chapter 25: Food Safety Legislation
Chapter 26: Sources of further information