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Author : Kimberly Michelle Wiegand
Publisher : Unknown
Page : 406 pages
File Size : 40,5 Mb
Release : 2009
Category : Electronic
ISBN : WISC:89103205928
Author : Greg M. Burnham
Publisher : Unknown
Page : 236 pages
File Size : 49,7 Mb
Release : 2007
Category : Electronic
ISBN : WISC:89097474597
Author : Anonim
Publisher : Unknown
Page : 6 pages
File Size : 50,5 Mb
Release : 2004
Category : Dried meat
ISBN : MINN:31951D02468913Y
Author : Richard C. Dart
Publisher : Lippincott Williams & Wilkins
Page : 1990 pages
File Size : 42,7 Mb
Release : 2004
Category : Medical
ISBN : 0781728452
This thoroughly revised and updated Third Edition of the classic Medical Toxicology is the definitive reference on the management of poisoned patients. More than 300 well-organized chapters written by eminent authorities guide clinicians through the diagnosis and treatment of every poisoning or drug overdose. Chapter outlines, headings, and a detailed index enable readers to quickly locate exactly the information they need. This edition includes new chapters on biological and chemical weapons and on diagnosis of patients with apparent symptoms of poisoning when the cause is unknown. The book includes comparative commentary on toxicology practice in the United States, Europe, Australia, and Asia. Compatibility: BlackBerry® OS 4.1 or Higher / iPhone/iPod Touch 2.0 or Higher /Palm OS 3.5 or higher / Palm Pre Classic / Symbian S60, 3rd edition (Nokia) / Windows Mobile™ Pocket PC (all versions) / Windows Mobile Smartphone / Windows 98SE/2000/ME/XP/Vista/Tablet PC
Author : Anonim
Publisher : Unknown
Page : 676 pages
File Size : 40,6 Mb
Release : 1995
Category : Cooking
ISBN : CORNELL:31924059743785
Author : Douglas E. Baldwin
Publisher : Unknown
Page : 271 pages
File Size : 42,6 Mb
Release : 2010-04-12
Category : Food
ISBN : 0984493603
A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.
Author : Anonim
Publisher : Unknown
Page : 394 pages
File Size : 55,7 Mb
Release : 1999
Category : Agriculture
ISBN : UOM:39015055285269
Author : Mark Walderhaug
Publisher : Createspace Independent Publishing Platform
Page : 292 pages
File Size : 44,8 Mb
Release : 2014-01-14
Category : Medical
ISBN : 1495203611
The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.
Author : Anonim
Publisher : Unknown
Page : 52 pages
File Size : 54,5 Mb
Release : 2008
Category : Food
ISBN : MINN:31951P01019668Y
Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
Page : 433 pages
File Size : 46,5 Mb
Release : 2010-07-20
Category : Cooking
ISBN : 9781449396039
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Author : National Research Council,Institute of Medicine,Food and Nutrition Board,Board on Agriculture,Committee on Drug Use in Food Animals,Panel on Animal Health, Food Safety, and Public Health
Publisher : National Academies Press
Page : 276 pages
File Size : 46,7 Mb
Release : 1999-01-12
Category : Medical
ISBN : 9780309175777
The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.
Author : M. Brown
Publisher : Elsevier
Page : 344 pages
File Size : 53,6 Mb
Release : 2000-09-22
Category : Technology & Engineering
ISBN : 9781855736443
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
Author : Harold McGee
Publisher : Simon and Schuster
Page : 898 pages
File Size : 42,5 Mb
Release : 2007-03-20
Category : Cooking
ISBN : 9781416556374
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author : FDA,U S Food & Drug Administrati
Publisher : Imp
Page : 356 pages
File Size : 52,7 Mb
Release : 2004
Category : Medical
ISBN : UOM:39015059182850
The Bad Bug was created from the materials assembled at the FDA website of the same name. This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
Author : Fidel Toldrá
Publisher : John Wiley & Sons
Page : 582 pages
File Size : 45,7 Mb
Release : 2010-04-20
Category : Technology & Engineering
ISBN : 9780813821825
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation