| 书目名称 | Food Safety Engineering | | 编辑 | Ali Demirci,Hao Feng,Kathiravan Krishnamurthy | | 视频video | | | 概述 | Provides solutions for the solving of microbial food safety problems including developing new and improving current advanced thermal and non-thermal technologies and designing food safety preventive c | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | . .Food Safety Engineering .is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. .The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance | | 出版日期 | Book 2020 | | 关键词 | Food Safety Engineering; Food Processing Safety; Food Plant Design; Food Sanitation; Food Process Design | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-42660-6 | | isbn_softcover | 978-3-030-42662-0 | | isbn_ebook | 978-3-030-42660-6Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer Nature Switzerland AG 2020 |
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发表于 2025-3-21 17:27:23
