Peter hardin (19 Ergebnisse)

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

paperback. Zustand: Very Good.

Paperback. Zustand: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Paperback. Zustand: Fair. Paperback. Text unmarked. Covers show edge wear with creases and soiling. Crease on spine.; 100% Satisfaction Guaranteed! Ships same or next business day.

Mass market paperback. Zustand: Very good. Mass market paperback. First Printing. Slight spine lean, wraps lightly rubbed, else very good.

Zustand: Good. Light wear to boards. Content is clean with light toning. DJ with some edge wear, a few tears and creasing.

Zustand: New. In English.

Paperback. Zustand: Brand New. 422 pages. 9.00x6.00x0.96 inches. In Stock.

922. Zustand: vg+. Dell 922 1955 1st edition paperback, vg+ In stock shipped from our UK warehouse.

1030. Zustand: vg. Bantam 1030 1952 1st paperback vg In stock shipped from our UK warehouse -.

Taschenbuch. Zustand: Neu. Neuware - Sensitive Skin #13 features writing by Stewart Home, Peter Blauner, Hal Sirowitz, Thaddeus Rutkowski, Erik Noonan, Robert C. Hardin, D. James Smith, Carl Watson, Matt McClaren, Christopher Romero, Max Blagg, B. Kold, Hilary Holladay, Jonathan Shaw, Ron Kolm and Patrick O'Neil, with art by David de Biasio, Justin Clifford Rhody, Julia Kissina, Alex Katz, Samoa and more. Katz, Alex (illustrator).…

Paperback. Zustand: Very Good. The Real-time Specification for Java (Java Series) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .…

Zustand: New. In English.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Food Safety and Quality-Based Shelf Life of Perishable Foods | Peter J. Taormina (u. a.) | Taschenbuch | xi | Englisch | 2022 | Springer | EAN 9783030543778 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience forthis work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.…

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience forthis work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.…

Zustand: New.

Zustand: New.