Buch, Englisch, 2304 Seiten, Gewicht: 7810 g
ISBN: 978-0-12-378612-8
Verlag: Elsevier LTD, Oxford
Zielgruppe
<p>The Encyclopedia will be useful for professionals and other specialists working in, but not limited to, the following institutions: Regulatory and Enforcement Agencies; Food Industry; Trade and Industry Organizations; Audit and Certification Bodies; Academic Institutions; Private and Governmental Scientific and Research Institutions; and International and Non-Governmental Organizations with an interest in food.</p>
Fachgebiete
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Hygiene, Fleischhygiene
Weitere Infos & Material
280 chapters, which may be grouped under the following general categories:
- History and basic sciences that support food safety
- Foodborne diseases, including surveillance and investigation
- Foodborne hazards, including microbiological and chemical agents
- Substances added to food, both directly and indirectly
- Food technologies, including the latest developments
- Food commodities, including their potential hazards and controls, and
- Food safety management systems, including their elements and the roles of stakeholders.