Food Safety: The Science of Keeping Food Safe

Please use this identifier to cite or link to this item: https://thuvienso.bvu.edu.vn/handle/TVDHBRVT/19727

Full metadata record

DC Field	Value	Language
dc.contributor.author	Shaw, Ian C.	-
dc.date.accessioned	2019-06-05T01:59:04Z	-
dc.date.available	2019-06-05T01:59:04Z	-
dc.date.issued	2012	-
dc.identifier.isbn	9781444337228	-
dc.identifier.uri	http://thuvienso.bvu.edu.vn/handle/TVDHBRVT/19727	-
dc.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…	vi
dc.language.iso	en	vi
dc.publisher	Wiley & Sons	vi
dc.subject	Food Safety	vi
dc.subject	Keeping Food Safe	vi
dc.title	Food Safety: The Science of Keeping Food Safe	vi
dc.type	Book	vi
Appears in Collections:	Công nghệ thực phẩm

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