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200 10$aKosher food production$b[electronic resource] /$fby Zushe Yosef Blech
205 $a2nd ed.
210 $aAmes, Iowa $cWiley-Blackwell, Pub.$d2008
215 $a1 online resource (549 p.)
300 $aDescription based upon print version of record.
311 $a0-8138-2093-6
320 $aIncludes bibliographical references and index.
327 $aKosher Food Production; Contents; Foreword; Acknowledgments; Preface to the First Edition; Preface to the Second Edition; Introduction; 1. Kosher Certification: Theory and Application; 2. Basic Halachic Concepts in Kashrus; 3. Ingredient Management; 4. Rabbinic Etiquette; 5. Kosher for Passover; 6. Fruit and Vegetables; 7. The Baking Industry; 8. The Biotechnology Industry; 9. The Dairy Industry; 10. The Fish Industry; 11. The Flavor Industry; 12. The Meat and Poultry Industries; 13. The Oils, Fats, and Emulsifier Industries; 14. The Food-Service Industries
327 $a15. The Candy and Confection Industries16. The Snack Food Industry; 17. Essays in Kashrus and Food Science; Kashrus Glossary for the Food Technologist,; Index
330 $aRabbi Zushe Blech is considered one of the world's leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional director for the Kashrus division of the Union of Orthodox Jewish Congregations of America (the "OU"), and has since served as a technical and Halachic consultant to virtually all of the major Kashrus certifying agencies worldwide. He has written and lectured throughout the world on the entire g
606 $aJews$xDietary laws
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