holah david (10 Ergebnisse)

Hardcover. Zustand: New.

Zustand: New. pp. 640.

Hardcover. Zustand: Brand New. 2nd edition. 612 pages. 9.25x6.50x1.50 inches. In Stock.

Zustand: New. pp. 640 2nd Edition.

Zustand: New. pp. 640.

Soft cover. Zustand: As New. 1st Edition. This art periodical that has been screem printed, limited to 200 numbered copes (this is # 180); work by : Daivd Holah did the insert (measures29 x 19-1/2in), Enrico David, Peter Pomerer, Tom Knetchell, Jason Wallis Johnson, Liz Arnold,+ Dictionary of Polar by Grant Watson & Stella Stein; the sheets are loose as issued; page sizes: 12 x 16-1/2in; approx 22 pages; the b&w illustrations are full page and some are double page; in EXCELLENT COND.

Paperback. Zustand: Very Good. . Limited edition art periodical 12/200 22pp illus, largo folio, bright clean copy, still in original envelope, Professional booksellers since 1981.

Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. 640 pp. Englisch.

Zustand: new. Questo è un articolo print on demand.

Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.