000			02088nam a2200313 i 4500
003			CSPC
005			20260205132606.0
008			260203s2023 nyua b 001 0 eng d
020			_a9781641722162
040			_aCSPC _beng _cCSPC _erda
050	0	0	_aTP372.5 _b.F66 2023
082	0	0	_223 _a363.192 _bN821f
100	1		_aNorton, Emmett, _eauthor.
245	1	0	_aFood quality management / _cEmmett Norton.
264		1	_aNew York, NY : _bLarsen & Keller, _c2023.
300			_aviii, 202 pages : _billustrations ; _c27 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
490	0		_aTextbook series
504			_aIncludes bibliographical references and index.
505	0		_aWhat is food safety? -- Food quality -- Methods of food safety -- Preservation techniques -- Food pathogens -- Effects of food contamination -- Food allergies.
520			_a"The sum of all analyzable attributes of a food item such as its sensoric value, suitability value and health value are termed as food quality. Some of the factors which are considered under their are the flavor, texture and appearance of the food item. Food quality management is responsible for ensuring that the food items are safe and fit for consumption. There are various important aspects of food quality management such as quality assurance and quality control. Quality assurance seeks to prevent any defect in the food item by studying its processing. This book presents the complex subject of food quality management in the most comprehensible and easy to understand language. The topics covered herein deal with the core subjects of this field. This book is appropriate for students seeking detailed information in this area as well as for experts"-- Back cover.
650		0	_aFood _vQuality _xManagement.
650		0	_aFood _xSafety measures.
650		0	_aFood industry and trade _xQuality control.
942			_2ddc _n0 _cBK _e23 _h363.192 _iN821f _kCIR _m2023
999			_c31665 _d31665