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has less attention in terms of quality and safety control from government authority as compared to cow milk and milk products. Therefore the;
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and Quality. Food safety was addressed by measuring and modelling the effects of HPP parameters (as a function of pressure, temperature and;
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processing parameters, as well as systems of quality assurance, on food safety and to select optimum procedures for analytical control.;
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evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it;
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evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it;
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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents;
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-microbial toxins, and non-microbial parameters (water activity, pH, metabolic by-products) relevant to improving the safety, quality, and security;
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technical personnel of different specialties who are engaged with study and applications, such as food safety, agricultural environment protection;
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safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses;
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Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are;
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scientific and technological information, especially on the safety, quality and nutritional properties of these foods. It serves as a text for;
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ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the;
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quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the;
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required to convert raw materials into final products. Also covered are topics surrounding food safety and quality. Highlights;
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of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality;
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This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals;
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, bioprocess safety, and biodeterioration. This book is a must for microbiologists in food quality labs and clinical labs.;
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in water. It aims to guide water quality specialists and design engineers in selecting treatment processes to ensure the production of high quality;
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microbiological quality and safety, to create awareness for people eating raw meat, Students and Researchers.;
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The evolution of mechanical properties and its characterization is important to the weld quality whose further analysis requires mechanical;
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The evolution of mechanical properties and its characterization is important to the weld quality whose further analysis requires mechanical;
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. pH, temperature, sugar concentration, incubation period, etc. And then the molasses is used as substrate (raw material) with the help;
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Quality and Safety in Radiation Oncology is the first book to provide an authoritative and evidence-based guide to the understanding and;
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postharvest quality of fresh produce in terms of safety and nutrition. The book covers an analysis of the alternative and traditional methodologies;
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aspects of hygienic milk production, storage and processing and other key topics such as:* Microbiology of raw and market milks* Quality control;
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