Author: Hiroshi HasegawaPublisher:
ISBN: 9789971881580
Category : Fish as food
Languages : en
Pages :
Book Description
Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
Author: Hiroshi HasegawaPublisher:
ISBN: 9789971881580
Category : Fish as food
Languages : en
Pages :
Book Description
Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
Author: Publisher:
ISBN: 9789971883294
Category : Fish as food
Languages : en
Pages :
Book Description
Bacteriological Analytical Manual
Author: United States. Food and Drug Administration. Division of MicrobiologyPublisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 180
Book Description
Summary Report of and Papers Presented at the Tenth Session of the Working Party on Fish Technology and Marketing
Author: Asia-Pacific Fishery Commission. Working Party on Fish Technology and MarketingPublisher: Food & Agriculture Org.
ISBN: 9789251040355
Category : Technology & Engineering
Languages : en
Pages : 388
Book Description
Microbiology Laboratory Guidebook
Author: United States. Food Safety and Inspection Service. Microbiology DivisionPublisher:
ISBN:
Category : Agricultural microbiology
Languages : en
Pages : 634
Book Description
Food Spoilage Microorganisms
Author: Yanbo WangPublisher: CRC Press
ISBN: 1315351889
Category : Technology & Engineering
Languages : en
Pages : 176
Book Description
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products. In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.
Food Analysis Laboratory Manual
Author: S. Suzanne NielsenPublisher: Springer Science & Business Media
ISBN: 1441914633
Category : Technology & Engineering
Languages : en
Pages : 150
Book Description
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Asian Fisheries Science
Author: Info Source
Author: CanadaPublisher:
ISBN:
Category : Administrative agencies
Languages : en
Pages : 930
Book Description
Author: