Your search returned 7 results.

Results
	1.	No cover image available Foodservice:Older Than Methuselah:Foodservice has driven many technological advances,but the application of new technologies raisea issuesof microbiological safety which must be further addressed by G E Livingston Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1990 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Perspective and Thoughts on Foodservice Equipment:Equipment engineering improvements,computer usage,and modular kitchen options will have increasing impact on foodservice by Rauno A Lampi Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1990 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Application of HACCP to Ready - to - Eat Chilled Foods:The Hazard Analysis Critical Point system offers the highest degree of food safety for chilled foods prepared in foodservice and food - market establishments by Frank L Bryan Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1990 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Optimizing the Quality of Frozen Foods:Understanding and minimizing the effects of each stage in the production of frozen foods,particularly blanching and frozen stroage,can optimize their quality by David S Reid Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1990 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Applications of High - Pressure Homogenization for Food Preservation:High - pressure homogenization can be used alone or combined with lytic enzymes or chitosan to reduce the microbial population and heat treatment damage in foods by Lutz Popper Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1990 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available Kosher Certification of Vinegar:A Model for Industry/Rabbinical Cooperation by Joe M Regenstein Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1990 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	7.	No cover image available Assessing Dietary Exposure to Food Additives:A New Approach:Analyzing composite samples of brand - name foods may provide useful estimates of daily intake of food additives by Dee M Graham Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1990 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

Bhaskaracharya College of Applied Science
Adress:Bhaskaracharya College of Applied Science Sector 2,Phase 1,
Dwarka New Delhi-110075, India
Phone:011-25087597, 011-25081015
Mail:Bhaskaracharya.college@gmail.com

Implemented & Customized by: BestBookBuddies

Powered by Koha