by
Chandra, Pranjal.
Call Number
664.07
Publication Date
2022
Format:
Electronic Resources
Relevance:
201706.0781
by
Zhou, Jiehong.
Call Number
363.192 23
Publication Date
2013
Summary
In recent years, China has taken a number of effective measures to strengthen the supervision of food quality and safety, but food safety incidents still occur sometimes. The recurrence and intractability of such incidents suggest that, in addition to the imperfect supervision system, the greatest obstacle to China's food quality safety management is that China's "farm to fork" food supply chain has too many stages, the members on the supply chain have not formed a stable strategic and cooperative relation, and on the other hand, during the transitional period, some practitioners lack social r.
Format:
Electronic Resources
Relevance:
134478.1250
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by
Kilcast, David, editor.
Call Number
664.072 SEN
Publication Date
2010
Format:
Electronic Resources
Relevance:
5.1783
by
Grumezescu, Alexandru Mihai.
Call Number
664.07
Publication Date
2018
Format:
Electronic Resources
Relevance:
5.0201
by
Kristbergsson, Kristberg.
Call Number
664.00684
Publication Date
2008
Summary
This book offers a comprehensive introduction to predictive modeling and risk assessment as it relates to the processing, distribution and consumption of foods. It includes an increasingly relevant discussion on environmental pollutants and contaminants.
Format:
Electronic Resources
Relevance:
0.3264
by
Grumezescu, Alexandru Mihai.
Call Number
664.117
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.3128
by
Clute, Mark.
Call Number
664.00685
Publication Date
2008
Summary
Features various systems needed for food manufacturing facilities to assure food quality and safety. This book explains the basics of quality control programs including pest control programs, lot coding, organizational charts, specifications, supplier certification, and sanitation programs.
Format:
Electronic Resources
Relevance:
0.3062
by
Ryan, John M.
Call Number
664
Publication Date
2013
Summary
Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent. This book focuses specifically on the food movers normally overlooked by today's food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs. Explores food transportation in transition including science, research, current writings and law, bringing the reader quickly up to date on industry practices and trends Presents case studies of the latest resources for identifying, tracking, and addressing safe transport issues Includes FDA and USDA Guidance information , standards and certification, and food safety and quality planning procedures to establish a foundation for transportation system prevention, implementation, standardization, measurement and improvement.
Format:
Electronic Resources
Relevance:
0.2976
by
Gomez-Zavaglia, Andrea.
Call Number
664.028
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.2887
Call Number
664.0685 MAK
Publication Date
2010
Format:
Books
Relevance:
0.2835
by
Gagne, Chloe M.
Call Number
664.06
Publication Date
2013
Summary
In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; cassava as a source of chemically safe food; transformation of vegetable waste from the food industry into value added products; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential of functional foods cont
Format:
Electronic Resources
Relevance:
0.2827
by
Zhao, Yanyun.
Call Number
664
Publication Date
2012
Summary
Introduction of Specialty Foods; Yanyun ZhaoSpecialty Food Markets and Marketing; Larry Lev and Hikaru Hanawa PetersonFood Safety of Specialty Foods and Their Controls; Jingyun DuanBread and Other Baked Goods; Devin J. RoseSpecialty Condiments, Dressings, and Sauces; Melissa Sales and Mark A. DaeschelJams, Jellies, and Other Jelly Products; Yanyun ZhaoManufacturing Chocolate for Entrepreneurial Endeavors; Julie Laughter, B. Douglas Brown, and Ramaswamy C. AnantheswaranDairy Products; Lisbeth Meunier Goddik and Shawn FelsJuices and Functional Drinks; Olga I. Padilla-Zakour, Elizabeth K. Sullivan, and Randy W. WoroboSpecialty Fruit and Vegetable Products; Yanyun ZhaoSpecialty Entrées, Meals, Convenience Foods, Soups, and Miscellaneous; Jingyun DuanAdditional Information and Resources for Entrepreneurs; Yanyun Zhao.
Format:
Electronic Resources
Relevance:
0.2827
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