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008 150903s2006 xxu| o |||| 0|eng d
020 _a9780387250854
_9978-0-387-25085-4
024 7 _a10.1007/b106753
_2doi
035 _avtls000330098
039 9 _a201509030442
_bVLOAD
_c201405070458
_dVLOAD
_c201401311329
_dstaff
_c201401311153
_dstaff
_y201401291447
_zstaff
_wmsplit0.mrc
_x518
050 4 _aTP248.65.F66
100 1 _aMarriott, Norman G.
_eautor
_9301827
245 1 0 _aPrinciples of Food Sanitation /
_cby Norman G. Marriott, Robert B. Gravani.
250 _aFifth Edition.
264 1 _aBoston, MA :
_bSpringer US,
_c2006.
300 _aXIV, 413páginas, 47 illus.
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
490 0 _aFood Science Texts Series,
_x1572-0330
500 _aSpringer eBooks
505 0 _aSanitation and the Food Industry -- The Relationship of Biosecurity to Sanitation -- The Relationship of Microorganisms to Sanitation -- The Relationship of Allergens to Sanitation -- Food Contamination Sources -- Personal Hygiene and Sanitary Food Handling -- The Role of HACCP in Sanitation -- Quality Assurance for Sanitation -- Cleaning Compounds -- Sanitizers -- Sanitation Equipment -- Waste Product Handling -- Pest Control -- Sanitary Design and Construction for Food Processing -- Low-Moisture Food Manufacturing and Storage Sanitation -- Dairy Processing Plant Sanitation -- Meat and Poultry Plant Sanitation -- Seafood Plant Sanitation -- Fruit and Vegetable Processing Plant Sanitation -- Beverage Plant Sanitation -- Foodservice Sanitation -- Management and Sanitation.
520 _aNow in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods About the authors Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aGravani, Robert B.
_eautor
_9301828
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780387250250
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/b106753
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
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999 _c278296
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