Chilled foods : a comprehensive guide

"The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled Foods quickly established itself as the standard work on these issues. This new edition strengthens that reputation, with extensively revised and...

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Bibliographic Details
Other Authors: Brown, M. H.
Format: eBook
Language: English
Published: Boca Raton, Fla. : Cambridge, U.K. : CRC ; Woodhead, ©2008.
Edition: 3rd ed.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Refrigerated foods.
Cold storage.
Frozen foods.
elektronické knihy
electronic books
ISBN: 9781615831142
1615831142
9781845694883
1845694880
9781420087758
1420087754
9781845692438
1845692438
Physical Description: 1 online resource (xviii, 667 pages) : illustrations

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Table of contents

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020 |z 9781420087758  |q (hbk.) 
020 |z 1420087754  |q (hbk.) 
020 |z 9781845692438 
020 |z 1845692438 
035 |a (OCoLC)488614796  |z (OCoLC)465475092  |z (OCoLC)1016064036  |z (OCoLC)1058072241 
245 0 0 |a Chilled foods :  |b a comprehensive guide /  |c edited by Martyn Brown. 
250 |a 3rd ed. 
260 |a Boca Raton, Fla. :  |b CRC ;  |a Cambridge, U.K. :  |b Woodhead,  |c ©2008. 
300 |a 1 online resource (xviii, 667 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science, technology, and nutrition 
500 |a Previous edition: 2000. 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 1 |a "The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled Foods quickly established itself as the standard work on these issues. This new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication's relevance to practitioners." "Extensively revised and expanded, the third edition of Chilled Foods will be an essential reference source for professionals involved in the manufacture of chilled food products."--Jacket 
505 0 |a Part I. Raw materials and products -- part II. Technologies and processes in the supply chain -- part III. Microbiological hazards -- part IV. Safety and quality management. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Refrigerated foods. 
650 0 |a Cold storage. 
650 0 |a Frozen foods. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Brown, M. H.  |q (Martyn H.) 
776 0 8 |i Print version:  |t Chilled foods.  |b 3rd ed.  |d Boca Raton, Fla. : CRC ; Cambridge, U.K. : Woodhead, ©2008  |z 9781420087758  |w (OCoLC)221164389 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpCFACGE04/chilled-foods-a?kpromoter=marc  |y Full text 

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