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Environmental issues are of increasing concern to the food industry, as consumers and legislators have forced manufacturers to become more aware of the environmental consequences of their operations.
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Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking... Læs mere
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The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese.
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Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that cover the chemistry and microbiology of milk... Læs mere
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Suitable for food companies who wish to run their own in-house HACCP training programs, this pack includes both print and electronic material addressing various elements of running a successful training program.
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Bemærk: Kan ikke leveres før jul.
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