Principles and practices for the safe processing of foods /

• Shapton, David A.
• Shapton, Norah F.
• H. J. Heinz Company.

• Food industry and trade.

• Butterworth-Heinemann,

• 0750617756

• At foot of cover: Heinz.

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• Cook freeze catering systems
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• Food macromolecules and colloids
• Fatty acids and lipids biological aspects
• vitamins in health and disease a modern reappraisal
• Listeria a practical approach to the organism and its control in foods
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• Sugars in nutrition
• Human nutrition in the developing world
• Quality control in the food industry
• Sensory evaluation techniques
• Food texture and rheology
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• Natural food colorants
• Processing and packaging of heat preserved foods
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• Food safety
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• Statistical methods for quality improvement
• Product and process innovation in the food industry
• Food safety and quality assurance foods of animal origin
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• microbiological safety of food
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• Shelf life evaluation of foods
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• Milk and milk products
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• Nutritional aspects of bread and flour
• Development and use of microbiological criteria for foods
• Calcium
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• Sensory evaluation of food statistical methods and procedures
• Nutrition and blood pressure
• Principles of nutritional assessment
• technology of dairy products
• Sensory evaluation in quality control