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Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910458778203321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910785444903321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910800044303321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910820286003321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| 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 |
| 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 | ||
| ||
Be food safe en español cuaderno de actividades [[electronic resource]]
| Be food safe en español cuaderno de actividades [[electronic resource]] |
| Pubbl/distr/stampa | [Washington, D.C.] : , : Departamento de Agricultura de los Estados Unidos, Servicio de Inocuidad e Inspección de los Alimentos, , [2009] |
| Descrizione fisica | 1 online resource (12 unnumbered pages) : color illustrations, color map |
| Soggetto topico |
Food handling - Safety measures
Food contamination - Prevention |
| Soggetto genere / forma |
Online resources.
Activity books. Juvenile works. Cahiers d'activités. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Altri titoli varianti | Cuaderno de actividades |
| Record Nr. | UNINA-9910699903603321 |
| [Washington, D.C.] : , : Departamento de Agricultura de los Estados Unidos, Servicio de Inocuidad e Inspección de los Alimentos, , [2009] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Clean, separate, cook & chill [[electronic resource]]
| Clean, separate, cook & chill [[electronic resource]] |
| Pubbl/distr/stampa | [Washington, D.C.?] : , : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], , [2007] |
| Descrizione fisica | 1 streaming video file (32 sec.) : digital, WMV file (323 Kbps), sound, color |
| Soggetto topico |
Food handling - Safety measures
Food contamination - Prevention Foodborne diseases - Prevention Groceries - Storage Cold storage - Health aspects |
| Soggetto genere / forma | Public service announcements (Motion pictures) |
| Formato | Videoregistrazioni  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Clean, separate, cook and chill |
| Record Nr. | UNINA-9910700930103321 |
| [Washington, D.C.?] : , : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], , [2007] | ||
| Videoregistrazioni | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
