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OverviewThis invaluable handbook provides practical working guidance for those involved in producing, using and interpreting microbiological criteria in the food and catering industries and brings together microbiological criteria derived from the practical experience of the authors, and existing guidelines and standards. Written by professional food microbiologists with wide experience and backed by the independent and dependable reputation of the Institute of Food Science & Technology, it discusses definitions, derivation and limitations of microbiological criteria, and sets out tables for different commodities and technologies. This latest edition has been updated to reflect recently developed microbiological methods, changes to taxonomy, inclusion of recently emerged pathogens and a brief description of recently developed processing technologies. Full Product DetailsAuthor: Institute of Food Science & TechnologyPublisher: Institute of Food Science & Technology Imprint: Institute of Food Science & Technology Edition: 2019 ed. Dimensions: Width: 15.60cm , Height: 0.80cm , Length: 23.40cm Weight: 0.218kg ISBN: 9781916343801ISBN 10: 1916343805 Pages: 150 Publication Date: 01 April 2020 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |