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Gracey's Meat Hygiene Upplaga 1
GRACEY'S MEAT HYGIENE Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.
Key features include the following
Fully updated new edition, in a refreshed design with colour photographs and illustrations throughoutIncludes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' systemA practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can be best controlledWith contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff
Upplaga: 1a upplagan
Utgiven: 2015
ISBN: 9781118650028
Förlag: John Wiley & Sons
Format: Häftad
Språk: Engelska
Sidor: 360 st
GRACEY'S MEAT HYGIENE Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.
Key features include the following
Fully updated new edition, in a refreshed design with colour photographs and illustrations throughoutIncludes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' systemA practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can be best controlledWith contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff
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