664.02<br/>HAN<br/><br/>
18028<br/><br/>
Varzakas, Theodoros <br/><br/>
Handbook of food processing   : food safety, quality, and manufacturing processes 
/ edited by Theodoros Varzakas and Constantina Tzia 
. – London :  CRC Press, 2016.
<br/><br/>xx, 643 p. 
<br/><br/> Contents:  Raw materials of foods : handling and management -- Sensory evaluation of foods -- Hygiene and food sanitation -- ISO 22000, HACCP, and other management tools for implementation of food safety-traceability case studies -- Food waste management -- Dairy product technology -- Bakery technology -- Minimally processed (fresh-cut) fruits and vegetables : production, quality, and safety -- Nonalcoholic beverages -- Alcoholic beverages -- Chocolate manufacturing -- Fat and oil processing technology -- Meat and meat products : processing, quality, and safety -- Poultry manufacturing technologies -- Seafood technology : the case study of the seafood industry in the Russian Federation -- Snack foods -- Functional foods -- Functional foods case study : the incorporation of Omega-3 fatty acids and phytosterol esters into filo products -- Flavor production. 
<br/><br/>ISBN 9781498721776  : 3975.01.
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SCIENCE<br/>FOOD PROCESSING
<br/><br/><label>Dewey Class. No.: </label>664.02  / HAN