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Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: GreatBookPrices, Columbia, MD, U.S.A.
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Condition: New.
Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: booksXpress, Bayonne, NJ, U.S.A.
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Soft Cover. Condition: new.
Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: Lucky's Textbooks, Dallas, TX, U.S.A.
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Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Published by Springer 2013-03, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: Chiron Media, Wallingford, United Kingdom
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Published by Springer US Mrz 2013, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Book Print on Demand
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards. 412 pp. Englisch.
Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
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Published by Springer-Verlag New York Inc., 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
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Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: Revaluation Books, Exeter, United Kingdom
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Paperback. Condition: Brand New. 393 pages. 8.75x6.00x1.00 inches. In Stock.
Published by Springer US, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: AHA-BUCH GmbH, Einbeck, Germany
Book
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
Published by Springer US, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: moluna, Greven, Germany
Book Print on Demand
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original w.
Published by Springer-Verlag New York Inc., 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Book
Condition: New. Series: Advances in Meat Research (Closed). Num Pages: 408 pages, 2 black & white illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 21. Weight in Grams: 629. . 2013. Softcover reprint of the original 1st ed. 1995. Paperback. . . . .
Published by Springer-Verlag New York Inc., 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: Kennys Bookstore, Olney, MD, U.S.A.
Book
Condition: New. Series: Advances in Meat Research (Closed). Num Pages: 408 pages, 2 black & white illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 21. Weight in Grams: 629. . 2013. Softcover reprint of the original 1st ed. 1995. Paperback. . . . . Books ship from the US and Ireland.
Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Book
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Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: Mispah books, Redhill, SURRE, United Kingdom
Book
Paperback. Condition: Like New. Like New. book.
Published by Springer, 2013
ISBN 10: 1461358981ISBN 13: 9781461358985
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Book
Condition: As New. Unread book in perfect condition.