Fermentation and food safety / editors, Martin R. Adams, M.J. Robert Nout.
Tipo de material:
TextoDetalles de publicación: Gaithersburg, Md. : Aspen Publishers, 2001Descripción: xi, 290 p. : il. ; 26 cmISBN: 0834218437; 9780834218437Tema(s): Fermented foods | Food industry and trade -- Safety measures | Alimentos fermentados | Alimentos -- Industria y comercio -- Medidas de seguridadClasificación CDD: 660/.28448 Clasificación LoC:TP371.44 | F47 2001Recursos en línea: Publisher description
| Table of contents only | Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
Libro
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Biblioteca Central Ensenada | Acervo General | TP371.44 F47 2001 (Browse shelf(Abre debajo)) | 1 | Disponible | ENS070792 |
Incluye referencias bibliográficas e índice.
Ch. 1. Fermented Foods and Their Production / M. J. Robert Nout -- Ch. 2. Why Fermented Foods Can Be Safe / Martin R. Adams -- Ch. 3. An Introduction to the Hazard Analysis and Critical Control Point (HACCP) System and Its Application to Fermented Foods / Yasmine Motarjemi -- Ch. 4. Chemical Hazards and Their Control: Endogenous Compounds / Leon Brimer -- Ch. 5. Chemical Hazards and Their Control: Toxins / Maurice O. Moss -- Ch. 6. Toxic Nitrogen Compounds Produced during Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines / M. Hortensia Silla-Santos -- Ch. 7. Microbiological Hazards and Their Control: Bacteria / R. R. Beumer -- Ch. 8. Microbiological Hazards and Their Control: Viruses / Michael J. Carter and Martin R. Adams
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