HACCP in meat, poultry and fish processing /

• Pearson, A. M.
• Dutson, T. R.

• Food industry and trade -- Health aspects.
• Meat industry and trade -- Health aspects.
• Fish as food -- Health aspects.
• Poultry processing -- Health aspects.

• Blackie Academic,

• 075140229X

• Includes bibliographical references and index.

• Food analysis principles and techniques Physicochemical techniques
• Improving the thermal processing of foods
• Pennington Group report on the circumstances leading to the 1996 outbreak of infection with E coli 0157 in Central Scotland the implications for food safety and the lessons to be learned
• Handbook of hygiene control in the food industry
• Biochemistry of foods
• Environmental control and public health Food processing and distribution
• Micro organisms in foods Microbiological specifications of food pathogens
• Microbial food poisoning
• Non starch polysaccharides
• Making the most of HACCP learning from others experience
• Pearsons composition and analysis of foods
• Assured safe catering a management system for hazard analysis
• Thermal properties of foods and agricultural materials
• Food texture and viscosity concept and measurement
• Industry guide to good hygiene practice catering guide
• Food antioxidants
• Salt in the diet first revision
• Water activity influences on food quality a treatise on the influence of bound and free water on the quality and stability of foods and other natural products
• Food processing and nutrition
• Fruit and vegetables
• Unit operations in food processing
• Sugars and syrups
• Principles of food sanitation
• HACCP principles and applications
• Managing risks of nitrates to humans and the environment
• Intakes of intense and bulk sweeteners in the UK 1987 1988 the twenty ninth report of the Steering Group on Food Surveillance
• Dietary and nutritional survey of British adults further analysis
• national diet & nutrition survey adults aged 19 to 64 years a survey carried out in Great Britain on behalf of the Food Standards Agency and the Departments of Health by the Social Survey Division of the Office for National Statistics and M
• Fatty acid and lipid chemistry
• Chemistry and physics of baking materials processes and products the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham
• Beverages technology chemistry and microbiology
• Food processing technology principles and practice
• Nutrition and blood pressure
• Principles and practices for the safe processing of foods
• Food preservatives
• Food chemistry
• Foodborne diseases
• Chilled foods a comprehensive guide
• Essential Guide to Food Additives
• Principles of microbiology for students of food technology
• How to HACCP a management guide
• Shelf life of foods guidelines for its determination and prediction
• Meat and meat products technology chemistry and microbiology
• HACCP a practical aproach
• Food choice acceptance and consumption
• HACCP food safety manual
• Introduction to food engineering
• Nutrition in the elderly
• Food product development from concept to the marketplace
• Promotion of healthier eating how to collect and use information for planning monitoring & evaluation
• HACCP a practical approach
• Analytical chemistry of foods
• Meat science
• Advances in sweeteners
• Role of sensory analysis in quality control
• Making safe food a management guide for microbiological quality
• Laboratory methods for sensory analysis of food
• Modern food microbiology
• Food industry briefing HACCP
• Food colour and appearance
• Shelf life
• Water and food quality
• Vitamin C its chemistry and biochemistry
• Nutritional guidelines for school meals report of an expert working group
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• HPLC in food analysis
• Sensory evaluation of food principles and practices
• Introduction to the chemical analysis of foods
• Food and drink good manufacturing practice a guide to its responsible management
• Food microbiology
• Essentials of human nutrition
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Hygiene for management a text for food hygiene courses
• Food portion sizes
• Introduction to food science and technology
• Food the chemistry of its components
• McCance and Widdowsons the composition of foods
• Frozen food technology
• Elementary food science
• Experimental food science
• Shelf life evaluation of foods
• Diet and heart disease a round table of factors
• science of food
• Recommended dietary allowances
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Diets of British schoolchildren
• Human nutrition
• Hobbs food poisoning and food hygiene
• Food poisoning and food hygiene
• Nutrition and lifestyles
• Essentials of human nutrition
• Principles of human nutrition
• Microbes and man
• Human nutrition a health perspective
• Sensory evaluation techniques
• Human nutrition and dietetics
• Manual of nutrition
• Sensory evaluation of food theory and practice