Name: Hobbs' Food Poisoning and Food Hygiene (en Inglés)
Price: 230585.00 COP
Availability: InStock
Author: Jim Mclauchlin; Christine Little; Betty C. Hobbs
ISBN: 9780340905302

portada Hobbs' Food Poisoning and Food Hygiene (en Inglés)

Formato

Libro Físico

Editorial

Crc Press

Autor

Jim Mclauchlin; Christine Little; Betty C. Hobbs

Categoría

Libros de Textos

Año

2007

Idioma

Inglés

N° páginas

360

Encuadernación

Tapa Blanda

Peso

ISBN

0340905301

ISBN13

9780340905302

N° edición

Hobbs' Food Poisoning and Food Hygiene (en Inglés)

Jim Mclauchlin; Christine Little; Betty C. Hobbs (Autor) · Crc Press · Tapa Blanda

Libro Físico

$ 230.585

$ 384.309

Ahorras: $ 153.724

40% descuento

Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Jueves 13 de Junio y el Viernes 21 de Junio.

Lo recibirás en cualquier lugar de Colombia entre 1 y 5 días hábiles luego del envío.

Reseña del libro "Hobbs' Food Poisoning and Food Hygiene (en Inglés)"

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.