Practical Food and Beverage Cost Control-Iml 2e PDF Download

Author: Ojugo
Publisher:
ISBN: 9781428335455
Category :
Languages : en
Pages :

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Author: Dan Jurafsky
Publisher: Pearson Education India
ISBN: 9788131716724
Category :
Languages : en
Pages : 912

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Author: N Magan
Publisher: Woodhead Publishing
ISBN: 9781855737334
Category : Business & Economics
Languages : en
Pages : 492

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Book Description
Full text, included in Knovel Library within the subject area of Chemistry and Chemical Engineering.

Author: Lon Luvois Fuller
Publisher:
ISBN: 9788175341630
Category : Law and ethics
Languages : en
Pages : 0

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Author: Peter F. Stanbury
Publisher: Elsevier
ISBN: 1483292916
Category : Technology & Engineering
Languages : en
Pages : 376

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This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams. This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.

Author: Sir Herbert Hope Risley
Publisher:
ISBN:
Category : Anthropometry
Languages : en
Pages : 486

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Author: Richard K. Robinson
Publisher: John Wiley & Sons
ISBN: 0471227560
Category : Science
Languages : en
Pages : 781

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Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.

Author: Sarfaraz K. Niazi
Publisher: CRC Press
ISBN: 9780849303951
Category : Medical
Languages : en
Pages : 0

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Book Description
As the generic pharmaceutical industry continues to grow and thrive, so does the need to conduct efficient and successful bioequivalence studies. In recent years, there have been significant changes to the statistical models for evaluating bioequivalence, and advances in the analytical technology used to detect drug and metabolite levels have made bioequivalence testing more difficult to conduct and summarize. The Handbook of Bioequivalence Testing offers a complete description of every aspect of bioequivalence testing. Features: Describes the current analytical methods used in bioequivalence testing, as well as their respective strengths and limitations Discusses worldwide regulatory requirements for filing for approval of generic drugs Covers GLP, GCP, and 21 CFR compliance requirements for qualifying studies for regulatory submission and facility certification Includes actual examples of reports approved by regulatory authorities to illustrate various scientific, regulatory, and formatting aspects Provides a list of vendors for the software used to analyze bioequivalence studies and recommendations Explains how to apply for a waiver, how to secure regulatory approval of reports, and how to obtain regulatory certification of facilities conducting bioequivalence studies

Author: Charles T. Bourland
Publisher: Springer Science & Business Media
ISBN: 144190624X
Category : Science
Languages : en
Pages : 224

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Book Description
Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space. Many of the space foods are prepared to the point of ready to eat, and then frozen and freeze dried. Food preparation in this book stops at the point of ready to eat before the freezing and dehydrating takes place. Recipes in this book are extracted from the NASA food specifications and modified for preparation in a normal kitchen. The book will contain the following chapters: Introduction, Appetizers, Beverages, Bread and Tortillas, Cookies, Sandwiches, Desserts, Main Dishes, Soups and Salads, Vegetables, and Future Space Foods. Interesting tidbits of space food history will be spread throughout the book. Examples like; did NASA invent Tang?, who was the first person to eat in space?, the Gemini sandwich fiasco, why there is no alcohol in U.S. space food systems, astronauts favorite food, etc.

Author: T. Sera
Publisher: Springer Science & Business Media
ISBN: 9401710686
Category : Science
Languages : en
Pages : 535

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Book Description
Coffee Biotechnology and Quality is a comprehensive volume containing 45 specialised chapters by internationally recognised experts. The book aims to provide a guide for those wishing to learn about recent advances in coffee cultivation and post-harvest technology. It provides a quantitative and rational approach to the major areas of coffee research, including breeding and cloning, tissue culture and genetics, pest control, post-harvest technology and bioconversion of coffee industry residues into commercially valuable products. The chapters review recent experimental work, allowing a conceptual framework for future research to be identified and developed. The book will be of interest to researchers and students involved in any area of coffee research. Consequently, plant breeders, microbiologists, biotechnologists and biochemical engineers will find the book to be a unique and invaluable guide.