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Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910143290103321 |
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNISA-996214598403316 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910830696403321 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aviation food safety [[electronic resource] /] / Erica Sheward
| Aviation food safety [[electronic resource] /] / Erica Sheward |
| Autore | Sheward Erica |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (410 p.) |
| Disciplina |
363.72/96
363.7296 664.07 |
| Soggetto topico |
Food handling
Food contamination - Prevention Food - Safety measures Airlines - Food service |
| ISBN |
1-280-74343-3
9786610743438 0-470-79837-8 0-470-99565-3 1-4051-7151-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Aviation Food Safety; Dedications; Contents; About the author; Foreword; Preface; Acknowledgements; Abbreviations; Introduction; 1 Aviation safety and its impact on the global economy; Aviation statistics - the crash effect and potential economic impact; What constitutes aviation safety?; The pilot factor; Is food safety a major aviation safety issue?; Aviation food safety and the global food chain link; 2 Consumer perceptions - fact or fiction?; Airline catering overview; The consumer view and how it drives the airline product; Buy on board - the battle of the brands
How safe is airline food?Causative factors of food poisoning outbreaks associated with meals on aircraft; Chain of events; 3 Current codes of practice; The International Health Regulations (IHR); Comparison of roles of WTO, WHO and CAC; Impact of IHR on airlines' food safety policies; IATA and ICAO guidelines; Delivery and acceptance of catering supplies; Meal and beverage service to the flight crew; Food safety and hygiene - risks and prevention; Crew personal hygiene; Delayed flights; Suspected food poisoning; Special meals; Galley and equipment hygiene; Potable water and ice; Insects Impact of non-regulatory format of industry directivesFood safety legislation; Catering standards versus food manufacturing protocols; Food labelling legislation; Manufacturing-style approaches to airline catering labelling; Special-meal labelling; IFCA and IFSA World Food Safety Guidelines; WHO guidelines; Terrorist Threats To Food; Guide To Hygiene and Sanitation in Aviation; 4 Have Airlines Considered Crisis Prevention?; Management programmes required to facilitate HACCP implementation; Education and training programmes essential to HACCP implementation; People and process analysis Training requirementsDeveloping a manufacturing-based HACCP study; Product and process evaluation; Defining operational procedures to comply with the seven principles of HACCP; Principle 1: Conduct a hazard analysis; Principle 2: Determine the critical control points (CCPs); Principle 3: Establish critical limits; Principle 4: Establish a system to monitor control of the CCPs; Principle 5: Establish corrective actions to be taken when monitoring indicates that a CCP is not under control; Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively Principle 7: Establish appropriate documentation concerning all procedures and records appropriate to HACCP principles and their applicationAviation catering HACCP versus manufacturing HACCP; 5 Implementing manufacturing SOPs to achieve aviation food safety utopia; Product development; Product-generic issues for consideration; Product-specific issues for consideration; Development issues; Supplier outsourcing; Raw material procurement; End product specifications; Goods receipt; Production protocols; Assembly protocols; Labelling and shelf-life attribution; Despatch protocols Verification microbiology and product recall |
| Record Nr. | UNINA-9910840703003321 |
|
Sheward Erica
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Big data, algorithms and food safety : a legal and ethical approach to data ownership and data governance / / Salvatore Sapienza
| Big data, algorithms and food safety : a legal and ethical approach to data ownership and data governance / / Salvatore Sapienza |
| Autore | Sapienza Salvatore |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (225 pages) |
| Disciplina | 005.7 |
| Collana | Law, governance and technology series |
| Soggetto topico |
Big data
Data protection Food - Safety measures |
| ISBN |
9783031093678
9783031093661 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910619276703321 |
|
Sapienza Salvatore
|
||
| Cham, Switzerland : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive Components [[electronic resource] ] : A Sustainable System for Good Health and Well-Being / / edited by Monika Thakur, Tarun Belwal
| Bioactive Components [[electronic resource] ] : A Sustainable System for Good Health and Well-Being / / edited by Monika Thakur, Tarun Belwal |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (609 pages) |
| Disciplina | 363.7288 |
| Soggetto topico |
Food science
Food - Microbiology Food - Safety measures Food - Analysis Food security Food Science Food Microbiology Food Safety Food Analysis Food Security |
| ISBN | 981-19-2366-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Introduction on Bioactive Compounds: Sources, Potential and Applications -- Chapter 2. Plant Based Bioactive Components - Phytochemicals: A Review -- Chapter 3. Animal based bioactive components -Zoochemicals: a comprehensive review -- Chapter 4. Marine bioactive components: a sustainable system for good health and well-being -- Chapter 5. Mushroom based bioactive components: sources, applications & sustainability -- Chapter 6. Algal bioactive components – Sources, Health benefits and Sustainability -- Chapter 7. Microbial bioactive components: sources, applications and sustainability -- Chapter 8. Extraction and Characterization of Bioactive Compounds From Different Sources -- Chapter 9. Bioavailability of Bioactive Components and Safety Aspects -- Chapter 10. Regulatory Aspects of Nutraceuticals and Functional Foods in India -- Chapter 11. Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals -- Chapter 12. Effect of processing on the functional potential of Bioactive components -- Chapter 13. Role of bioactive components in Psychosomatic Disorders -- Chapter 14. Role of Functional Foods in Human health & Disease prevention -- Chapter 15. Functional Foods and Nutraceuticals for Maternal Health -- Chapter 16. Importance of Functional foods in Child Development: A Review -- Chapter 17. Bioactive components having anti-microbial & anti-cancerous properties: a review -- Chapter 18. Role of Functional Foods in Cardiovascular Disease prevention -- Chapter 19. Role of Bioactive Compounds in Hormonal Bio-regulation -- Chapter 20. Bioactive Components for Ocular Health -- Chapter 21. Nutrigenomics research: A review -- Chapter 22. Fortification of Bioactive Components for The Development of Functional Foods -- Chapter 23. Biotechnological tools for extraction, identification, and detection of bioactive compounds -- Chapter 24. Strategy and approaches of Extraction of Natural Bioactive compounds and Secondary metabolites from Plant sources -- Chapter 25. Microencapsulation of Bioactive Components for Applications in Food Industry -- Chapter 26. Innovative and sustainable techniques for the development of functional foods -- Chapter 27. Novel bioactive compounds for enhancing micronutrient bioavailability -- Chapter 28. Microgreens: an Emerging and Sustainable Innovative approach for functional properties -- Chapter 29. Traditional food adjuncts: Sustainable & Healthy option for Functional foods -- Chapter 30. Functional Fermented Foods -- Chapter 31. Extraction and use of bioactive components from underutilized horticultural crops -- Chapter 32. Sustainable Functional food system: Key to Achieve Sustainable Development Goal 3 -- Chapter 33. Non-Thermal processing techniques for the extraction of bioactive components of food -- Chapter 34. Physico-chemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct. |
| Record Nr. | UNINA-9910633922903321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle
| Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 |
| Descrizione fisica | 1 online resource (210 p.) |
| Disciplina | 579/.17 |
| Altri autori (Persone) |
BlaschekHans P
WangHua H <1965-> (Hua Helen) AgleMeredith E |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Biofilms
Food - Microbiology Food - Safety measures |
| ISBN |
1-282-11235-X
9786612112355 0-470-27778-5 1-61583-199-1 0-470-27649-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms
Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex |
| Record Nr. | UNISA-996197338603316 |
| Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle
| Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 |
| Descrizione fisica | 1 online resource (210 p.) |
| Disciplina | 579/.17 |
| Altri autori (Persone) |
BlaschekHans P
WangHua H <1965-> (Hua Helen) AgleMeredith E |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Biofilms
Food - Microbiology Food - Safety measures |
| ISBN |
1-282-11235-X
9786612112355 0-470-27778-5 1-61583-199-1 0-470-27649-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms
Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex |
| Record Nr. | UNINA-9910144389203321 |
| Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle
| Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 |
| Descrizione fisica | 1 online resource (210 p.) |
| Disciplina | 579/.17 |
| Altri autori (Persone) |
BlaschekHans P
WangHua H <1965-> (Hua Helen) AgleMeredith E |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Biofilms
Food - Microbiology Food - Safety measures |
| ISBN |
1-282-11235-X
9786612112355 0-470-27778-5 1-61583-199-1 0-470-27649-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms
Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex |
| Record Nr. | UNINA-9910806293803321 |
| Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
China's African swine flu outbreak : Implications for U.S. food safety and trade / / Sean O'Connor
| China's African swine flu outbreak : Implications for U.S. food safety and trade / / Sean O'Connor |
| Autore | O'Connor Sean |
| Pubbl/distr/stampa | [Washington, D.C.] : , : U.S.-China Economic and Security Review Commission, , 2019 |
| Descrizione fisica | 1 online resource (5 pages) |
| Soggetto topico |
African swine fever - Economic aspects - China
Pork industry and trade - China Imports - United States Food - Safety measures |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | China's African swine flu outbreak |
| Record Nr. | UNINA-9910715918103321 |
|
O'Connor Sean
|
||
| [Washington, D.C.] : , : U.S.-China Economic and Security Review Commission, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food - Safety measures
(243)
- Food - Microbiology (32)
- Food adulteration and inspection (30)
- Food - Analysis (22)
- Food Safety (14)