3rd ed. Revised edition of: Food hygiene, microbiology, and HACCP / P.R. Hayes. Fundamental principles of microbiology -- Food poisoning and other food-borne hazards -- Food spoilage -- Microbiological examining methods -- Factory design and construction -- Factory layout -- Design of food processing equipment -- HACCP and product quality -- Cleaning and disinfection: methods -- Cleaning and disinfection: practical application -- Hygiene and training of personnel -- World-wide food safety programmes and legislation.
CITATION STYLE
Hayes, P. R. (1995). Food Poisoning and Other Food-Borne Hazards. In Food Microbiology and Hygiene (pp. 26–105). Springer US. https://doi.org/10.1007/978-1-4615-3546-1_2
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