Principles of Food Sanitation / Norman G. Marriott and Robert B. Gravani.
Series: Food Science Text SeriesNew York : Springer Science+Business Media, Inc, c2010Edition: Fifth editionDescription: xiv, 413 pages : illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 9781441920386
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Reading Room Books and Pamphlets
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Main Campus | Reserve Book Collection | Reserve Book Collection | RBC 664 MAR (Browse shelf(Opens below)) | Available | 080638 | ||
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Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 664 MAR (Browse shelf(Opens below)) | Available | 080639 | ||
Overnight Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 664 MAR (Browse shelf(Opens below)) | Available | 080756 | ||
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Overnight Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 664 MAR (Browse shelf(Opens below)) | Available | 080637 |
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| RBC 663.2 MAR Concepts in wine technology : | RBC 664 MAR Principles of Food Sanitation / | RBC 664 MAR Principles of Food Sanitation / | RBC 664 MAR Principles of Food Sanitation / | RBC 664 MAR Principles of Food Sanitation / | RBC 690 BUI Building Design and Construction Handbook / | RBC 725.71 YEE Hotel and restaurant design no. 2 / |
Includes bibliographical references, glossary and index.
This book provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizing and cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
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