000 02418nam a2200373 i 4500
005 20250919130448.0
008 190326s2019 xxka g b 001 0 eng d
020 _a9781782422754
_qhardback
_cRM 619.50
039 9 _a201907100834
_bhamka
_c201907031821
_djamain
_c201907021003
_dmurni
_y03-26-2019
_zmurni
040 _aStDuBDS
_beng
_cStDuBDS
_dUk
_erda
_epn
_dUKM
_erda
090 _aTP373.5.S933
090 _aTP373.5
_b.S933
100 1 _aSwainson, M.,
_eauthor.
245 1 0 _aSwainson's handbook of technical and quality management for the food manufacturing sector /
_cM. Swainson.
246 3 0 _aHandbook of technical and quality management for the food manufacturing sector.
264 1 _aOxford :
_bWoodhead Publishing, Elsevier,
_c2019.
264 4 _c©2019.
300 _axii, 582 pages :
_billustrations ;
_c23 cm.
336 _atext
_2rdacontent
337 _aunmediated
_2rdamedia
338 _avolume
_2rdacarrier
490 1 _aWoodhead publishing series in food science, technology and nutrition.
504 _aIncludes bibliographical references and index.
505 _aPart 1: Aspects of Food Quality and Technical Management Activities 1: Food Sector Challenges and the Role of Technical and Quality Management 2: Defining Technical and Quality Standards 3: The Food Safety and Quality Management System 4: Raw Materials and Packaging Supplier Control 5: Site Standards 6: Product Control and HACCP Considerations 7: Operations and Process Control 8: Personnel Control 9: Audits 10: Non-Conformance, Recall & Crisis Management 11: Managing the Technical Department Part 2: Guest Chapters 12: Hygiene Management 13: Third party audit schemes 14: Supplying supermarkets: good technical and quality management practices 15: Enforcement authority perspective on the food manufacturing sector (UK EHO 16: Fruit and vegetables 17: Herbs and spices 18: Cereals 19: Baked products 20: Canning 21:'Cook - Chill' Ready Meals, Soups and Sauces.
650 0 _aFood industry and trade
_xQuality control.
907 _a.b16704162
_b2019-11-12
_c2019-11-12
942 _c01
_n0
_kTP373.5.S933
914 _avtls003645861
990 _amurni/jm
991 _aFakulti Sains dan Teknologi
998 _at
_b2019-01-03
_cm
_da
_feng
_gxxk
_y0
_z.b16704162
999 _c638444
_d638444