Author: Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 984
Book Description
Bulletin
Author: The Sensory Evaluation of Dairy Products
Author: Stephanie ClarkPublisher: Springer Science & Business Media
ISBN: 0387774084
Category : Technology & Engineering
Languages : en
Pages : 576
Book Description
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Proyecto Global
Author: Articulating Europe
Author: Jonas FrykmanPublisher: Museum Tusculanum Press
ISBN: 9788772898483
Category : Social Science
Languages : en
Pages : 178
Book Description
This reprint of a collection of articles addresses the challenges that European ethnology is facing. Representing a variety of localities, they give new insights and perspectives to the importance of doing empirical fieldwork and of seeing the emergence of new patterns as well as the remaking of old ones.
Guidelines for food safety control of artisan cheese-making
Author: Nordiska MinisterrådetPublisher: Nordic Council of Ministers
ISBN: 9289321652
Category :
Languages : en
Pages : 66
Book Description
Bibliography of Agriculture
Author: Tracing Pathogens in the Food Chain
Author: Stanley BrulPublisher: Elsevier
ISBN: 085709050X
Category : Technology & Engineering
Languages : en
Pages : 639
Book Description
Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on subtyping of foodborne pathogens, with chapters on phenoytypic subtyping and pulsed-field gel electrophoresis, as well as emerging methods. The vital topics of method validation and quality assurance are also covered. The focus in Part three is on particular techniques for the surveillance and study of pathogens, such as protein-based analysis, ribotyping and comparative genomics. Finally, Part four focuses on tracing pathogens in specific food chains, such as red meat and game, dairy, fish and shellfish. With its distinguished editors and international team of contributors, Tracing pathogens in the food chain is a standard reference for researchers, public health experts and food industry professionals concerned with the study and control of foodborne disease. - Reviews key aspects of the surveillance, analysis and spread of foodborne pathogens - Provides an overview of method validation and quality assurance - Examines the tracing of pathogens in specific food chains, such as red meat, game and dairy
Production Markets Regulation And Technology In Organic Agriculture
Author: Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 94
Book Description
Dairy Processing Handbook
Author: Gösta BylundPublisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 472
Book Description
Author: