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Book reviews
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00683.x
Subject(s) - critical control point , hazard analysis and critical control points , food science , food safety , product (mathematics) , meat packing industry , food microbiology , food products , chemistry , biology , mathematics , genetics , geometry , bacteria
Book Reviewed in this Article: Cheese: Chemistry Physics and MicrobiologyToxikologisch–hygienische Beurteilung von Lebensmittelinhalts–und–zusatzstoffen sowie bedenklicher VerunreinigungenEgg and Poultry‐Meat ProcessingAnimal By‐Product ProcessingMicroorganisms in Foods, Book 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and QualitySensory Analysis of FoodsNutritional and Toxicological Apects of Food ProcessingDevelopments in Meat Science