Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Salmonella A practical approach to the organism and its control in foods
C Bell and A Kyriakides
Blackwell Publishing Ltd.
ISBN
NO: 0632055197
Published:
October 2002
UK
Price: £65
(
€81.00
,
$115.00
)
Background; Introduction; Taxonomy of Salmonella; Illnesses caused by Salmonella; Sources of Salmonella; Outbreaks: causes and lessons to be learnt; Introduction; Beansprouts: England; Salami: England; Orange juice: USA; Chocolate: USA & Canada; Infant dried milk: England; Pasteurised cheese: England; Catering and the home; Factors affecting the growth and survival of Salmonella; General, Temperature; pH, water activity and other factors; Industry focus: control of Salmonella; Introduction; Salami and raw, dry-cured meat products; Cooked perishable meats; Chocolate; Fresh fruit juice; Infant dried foods; Chicken and eggs; Generic control of Salmonella; Industry action and reaction; Introduction; Legislation and standards; Guidelines; Specifications; Monitoring for Salmonella; Test methods; Conventional methods; Alternative method; The future; Glossary of terms; References; Index
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