000			01519nam a22002297a 4500
003			In-KoJDB
999			_c14963 _d14963
005			20210306202801.0
008			190131b xxu||||| |||| 00| 0 eng d
020			_a9781498721776 _c3975.01
040			_aJDBI
041			_aeng
082			_a664.02 _bHAN
100	1		_aVarzakas, Theodoros
245	1		_aHandbook of food processing _bfood safety, quality, and manufacturing processes _cedited by Theodoros Varzakas and Constantina Tzia
260			_aLondon _bCRC Press _c2016
300			_axx, 643 p.
500			_aContents: 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.
650			_aFOOD SCIENCE
650			_aFOOD PROCESSING
700			_eedt _aTzia, Constantina
942			_cBK