000			02180nam a2200313 i 4500
003			CSPC
005			20260209104121.0
008			260209s2024 nyua b 001 0 eng d
020			_a9798888363614
040			_aCSPC _beng _cCSPC _erda
050	0	0	_aTP372.5 _b.N678 2024
082	0	0	_223 _a363.192 _bN821f
100	1		_aNorton, Emmett, _eauthor.
245	1	0	_aFundamentals of food quality and safety / _cEmmett Norton.
264		1	_aNew York, NY : _bLarsen & Keller, _c2024.
300			_aviii, 201 pages : _billustrations, _c27 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
490	0		_aTextbooks series
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction to food safety -- Food quality management -- Food safety methods -- Techniques in food preservation -- Common pathogens in food -- Food contamination and its effects -- Food allergies and its types.
520			_a"Food quality comprises the collective attributes of a food item, including its sensory appeal, suitability, and nutritional value. Factors such as flavor, texture, and appearance contribute to its overall quality. Ensuring the safety and suitability of food for consumption falls under the purview of food quality management. This discipline encompasses critical components such as quality management. Quality control is primarily concerned with identifying defects in the product and taking necessary actions to address them. Quality assurance aims to prevent defects in food items by thoroughly examining and overseeing the food processing procedures. The book comprehensively studies and analyses the concept6s of food quality and safety and its utmost significance in modern times. Those in search of information to further their knowledge will be greatly assisted by this book"-- Back cover.
650		0	_aFood _xQuality _xManagement.
650		0	_aFood _xSafety measures.
650		0	_aFood industry and trade _xQuality control.
942			_2ddc _n0 _cBK _e23 _h363.192 _iN821f _kCIR _m2024
999			_c31690 _d31690