Please use this identifier to cite or link to this item:
https://thuvienso.bvu.edu.vn/handle/TVDHBRVT/19727| Title: | Food Safety: The Science of Keeping Food Safe |
| Authors: | Shaw, Ian C. |
| Keywords: | Food Safety Keeping Food Safe |
| Issue Date: | 2012 |
| Publisher: | Wiley & Sons |
| Description: | Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In Food Safety: The Science of Keeping Food Safe, Professor… |
| URI: | http://thuvienso.bvu.edu.vn/handle/TVDHBRVT/19727 |
| ISBN: | 9781444337228 |
| Appears in Collections: | Công nghệ thực phẩm |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Food-Safety.pdf | 8,09 MB | Adobe PDF |  Sign in to read |
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