Fermentation and Food Safety

By:

Adams, Martin R

Contributor(s):

Robert, Nout M.J

Material type:

TextPublication details: Maryland: Aspen, 2001.Description: 290pISBN:

0834218437

Subject(s):

DDC classification:

660.28448 ADA/F

Contents:

Fermented Foods And Their Production. Why Fermented Foods Can Be Safe. An Introduction to the HACCP System and Its Application to Fermented Foods. Chemical Hazards and Their Control: Endogenous Components. Chemical Hazards and Their Control: Toxins. Toxic Nitrogen Compounds Produced during the Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines. Microbiological Hazards and Their Control: Bacteria. Microbiological Hazards and Their Control: Viruses. Microbiological Hazards and Their Control: Parasites. Biotechnology and Food Safety: Benefits of Genetically Modifications. Safety Assessment of Probiotics and Starters. Practical Applications: Prospects and Pitfalls.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	General Books	Central Library, Sikkim University General Book Section				660.28448 ADA/F (Browse shelf(Opens below))					Available			051940
	General Books	Central Library, Sikkim University General Book Section				660.28448 ADA/F (Browse shelf(Opens below))					Available			P01140

Total holds: 0

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