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HACCP for fresh cheese and jam processing line
Miguel Langa Moral
(Author)
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Our Knowledge Publishing
· Paperback
HACCP for fresh cheese and jam processing line - Langa Moral, Miguel
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Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Friday, July 26 and
Friday, August 02.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "HACCP for fresh cheese and jam processing line"
Currently in the EU, food operators are responsible for the production of safe food for consumption, and the HACCP system is a mandatory self-monitoring tool that is implemented to prevent problems affecting food safety. In the book presented here, a Hazard Analysis and Critical Control Point (HACCP) system has been designed for the production line of fresh cheese with light orange marmalade developed in the Food Science and Technology Pilot Plant as part of the Practicum course. The proposed self-control model was based on the general principles of the Codex Alimentarius on Food Hygiene. The work includes an exhaustive search for information on the hazards that can affect raw materials and manufacturing processes and a review of the legislation currently in force.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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