• icon
    Thanh toán đa dạng, linh hoạt
    Chuyển khoản ngân hàng, thanh toán tại nhà...
  • icon
    Miễn Phí vận chuyển 53 tỉnh thành
    Miễn phí vận chuyển đối với đơn hàng trên 1 triệu
  • icon
    Yên Tâm mua sắm
    Hoàn tiền trong vòng 7 ngày...

Food Safety: The Science of Keeping Food Safe

  • Mã sản phẩm: 1119133661
  • (18 nhận xét)
best choise
100% Hàng chính hãng
Chính sách Đổi trả trong vòng 14 ngày
Kiểm tra hàng trước khi thanh toán
Chưa có nhiều người mua - cẩn thận
  • ASIN:1119133661
  • Publisher:Wiley-Blackwell; 2nd edition (March 12, 2018)
  • Language:English
  • Paperback:570 pages
  • ISBN-10:9781119133667
  • ISBN-13:978-1119133667
  • Item Weight:2.15 pounds
  • Dimensions:6.7 x 0.9 x 9.5 inches
  • Best Sellers Rank:#375,281 in Books (See Top 100 in Books) #499 in Food Science (Books) #1,117 in Technology (Books) #6,642 in Engineering (Books)
  • Customer Reviews:4.6 out of 5 stars 18Reviews
1,804,000 vnđ
- +
Food Safety: The Science of Keeping Food Safe
Food Safety: The Science of Keeping Food Safe
1,804,000 vnđ
Chi tiết sản phẩm

Tính năng sản phẩm

• Highlight, take notes, and search in the book
• In this edition, page numbers are just like the physical edition

Mô tả sản phẩm

Product Description

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.

This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.

• This second edition has been revised and updated throughout to include the latest topics in this fast-moving field
• Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements
• The most readable and user-friendly food safety book for students, scientists, regulators, and general readers

Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

From the Inside Flap

Revised and Updated Edition of the Accessible Guide to the Vibrant and Constantly Evolving Subject of Food Safety

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.

This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.

  • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field
  • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements
  • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers

Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

From the Back Cover

Revised and Updated Edition of the Accessible Guide to the Vibrant and Constantly Evolving Subject of Food Safety

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.

This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements.

  • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field
  • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements
  • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers

Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

About the Author

IAN C. SHAW is Professor of Toxicology at the University of Canterbury, Christchurch, New Zealand. His CV includes academic positions in biochemistry, toxicology, and applied biology, as well as experience as a clinical scientist and a member of various international government advisory bodies on food safety.

 

Hỏi đáp
Nhận xét của khách hàng