000			02939cam a2200397Ki 4500
001			on1237868573
003			OCoLC
005			20240726104828.0
008			210220s2021 ii o ||| 0 eng d
040			_aEBLCP _beng _erda _cEBLCP _dNT _dYDX
020			_a9789390512096 _q((electronic)l(electronic)ctronic)
020			_a9390512093 _q((electronic)l(electronic)ctronic)
050	0	4	_aTX531 _b.S244 2021
049			_aMAIN
100	1		_aSudheer, K.P. _e1
245	1	0	_aSafety And Quality Management In Food Supply Chain : _bA Farm To Fork Approach. _c
300			_a1 online resource (506 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
504			_a2
505	0	0	_a9789389571837_cvr -- _tCopy.pdf -- _t9789389571837_text.pdf -- _t0_Prelims.pdf -- _t1nn_Safety and supply chain man.pdf -- _t2n_Safety and supply chain mana.pdf -- _t3nn_Safety and supply chain man.pdf -- _t4nn_Safety and supply chain man.pdf -- _t5nn_Safety and supply chain man.pdf -- _t6nn_Safety and supply chain man.pdf -- _t7nn_Safety and supply chain man.pdf -- _t8n_Safety and supply chain mana.pdf -- _t9nn_Safety and supply chain man.pdf -- _t10n_Safety and supply chain man.pdf -- _t11nn_Safety and supply chain ma.pdf -- _t12n_Safety and supply chain man.pdf -- _t13n_Safety and supply chain man.pdf
505	0	0	_a14n_Safety and supply chain man.pdf -- _t15n_Safety and supply chain man.pdf -- _t16_Safety and supply chain mana.pdf -- _t17nn_Safety and supply chain ma.pdf -- _t18nn_Safety and supply chain ma.pdf -- _t19n_Safety and supply chain man.pdf -- _t20n_Safety and supply chain man.pdf -- _t9789389571837_cvr.pdf
520	0		_aThe disciplinary background of the contributors range from Food Engineering, Post-harvest Technology, Food technology, Food Microbiology, Meat Technology, Veterinary Public health, Biotechnology, Biochemistry, Food Packaging and Quality management, to Community science. It covers the most common and new techniques in safety and quality analysis while addressing the relevant food safety and quality issues. Besides compiling the safety aspects of various food products viz: cereals, fruits and vegetables, milk, meat, fish, water, bakery and confectionery, this book also documents the rule.
530			_a2 _ub
650		0	_aAgricultural industries _xSafety measures.
650		0	_aAgricultural industries _xQuality control.
650		0	_aAgricultural processing _xSafety measures.
650		0	_aAgricultural processing _xQuality control.
655		1	_aElectronic Books.
856	4	0	_zClick to access digital title | log in using your CIU ID number and my.ciu.edu password. _uhttpss://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2681591&site=eds-live&custid=s3260518
942			_cOB _D _eEB _hTX _m2021 _QOL _R _x _8NFIC _2LOC
994			_a92 _bNT
999			_c79745 _d79745
902			_a1 _bCynthia Snell _c1 _dCynthia Snell