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HACCP and ISO 22000 [[electronic resource] ] : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis
| HACCP and ISO 22000 [[electronic resource] ] : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (561 p.) |
| Disciplina |
363.19/262
664.9 |
| Altri autori (Persone) | ArvanitoyannisIoannis S |
| Collana | Institute of Food Science and Technology Series |
| Soggetto topico |
Food of animal origin - Contamination
Hazard Analysis and Critical Control Point (Food safety system) |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-37973-9
9786612379734 1-4443-2092-0 1-4443-2093-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | HACCP and ISO 22000 Application to Foods of Animal Origin; Contributors; Preface; Abbreviations; Part I Introduction; 1 HACCP and ISO 22000 - A Comparison of the Two Systems; 2 A Summary of EU, US and Canadian Legislation Relating to Safety in Foods of Animal Origin; Part II Implementing HACCP and ISO 22000 for Foods of Animal Origin; 3 Dairy Foods; 4 Meat and Meat Products; 5 Poultry; 6 Eggs; 7 Seafood; 8 Catering; 9 Conclusions and Future Directions; Index |
| Record Nr. | UNINA-9910139962303321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP and ISO 22000 [[electronic resource] ] : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis
| HACCP and ISO 22000 [[electronic resource] ] : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (561 p.) |
| Disciplina |
363.19/262
664.9 |
| Altri autori (Persone) | ArvanitoyannisIoannis S |
| Collana | Institute of Food Science and Technology Series |
| Soggetto topico |
Food of animal origin - Contamination
Hazard Analysis and Critical Control Point (Food safety system) |
| ISBN |
1-282-37973-9
9786612379734 1-4443-2092-0 1-4443-2093-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | HACCP and ISO 22000 Application to Foods of Animal Origin; Contributors; Preface; Abbreviations; Part I Introduction; 1 HACCP and ISO 22000 - A Comparison of the Two Systems; 2 A Summary of EU, US and Canadian Legislation Relating to Safety in Foods of Animal Origin; Part II Implementing HACCP and ISO 22000 for Foods of Animal Origin; 3 Dairy Foods; 4 Meat and Meat Products; 5 Poultry; 6 Eggs; 7 Seafood; 8 Catering; 9 Conclusions and Future Directions; Index |
| Record Nr. | UNINA-9910830872103321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
HACCP and ISO 22000 : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis
| HACCP and ISO 22000 : application to foods of animal origin / / edited by Ioannis S. Arvanitoyannis |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (561 p.) |
| Disciplina | 363.19/262 |
| Altri autori (Persone) | ArvanitoyannisIoannis S |
| Collana | Institute of Food Science and Technology Series |
| Soggetto topico |
Food of animal origin - Contamination
Hazard Analysis and Critical Control Point (Food safety system) |
| ISBN |
1-282-37973-9
9786612379734 1-4443-2092-0 1-4443-2093-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | HACCP and ISO 22000 Application to Foods of Animal Origin; Contributors; Preface; Abbreviations; Part I Introduction; 1 HACCP and ISO 22000 - A Comparison of the Two Systems; 2 A Summary of EU, US and Canadian Legislation Relating to Safety in Foods of Animal Origin; Part II Implementing HACCP and ISO 22000 for Foods of Animal Origin; 3 Dairy Foods; 4 Meat and Meat Products; 5 Poultry; 6 Eggs; 7 Seafood; 8 Catering; 9 Conclusions and Future Directions; Index |
| Record Nr. | UNINA-9910877505403321 |
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||