Controlling Salmonella in Poultry Production and Processing, Russell, Ph.D.
Автор: Russell, Ph.D. Название: Controlling Salmonella in Poultry Production and Processing ISBN: 1439821100 ISBN-13(EAN): 9781439821107 Издательство: Taylor&Francis Рейтинг: Цена: 209270.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysisof the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.
Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores:
The origin of Salmonella in poultry
Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing
How to design a processing plant to eliminate Salmonella
How to verify intervention strategies to ensure they are working
Increasing yield during processing while controlling Salmonella
New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products
The differences between the EU and the U.S. with regard to Salmonella control
Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Автор: A.M. Pearson; T.R. Dutson Название: Production and Processing of Healthy Meat, Poultry and Fish Products ISBN: 0751403903 ISBN-13(EAN): 9780751403909 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products.
Автор: A.M. Pearson; T.R. Dutson Название: Production and Processing of Healthy Meat, Poultry and Fish Products ISBN: 1461284295 ISBN-13(EAN): 9781461284291 Издательство: Springer Рейтинг: Цена: 139310.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
Автор: E. Kelterborn Название: Salmonella Species ISBN: 9061932475 ISBN-13(EAN): 9789061932475 Издательство: Springer Рейтинг: Цена: 278580.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Taylor Название: Control for Aluminum Production and Other Processing Industries ISBN: 1138073601 ISBN-13(EAN): 9781138073609 Издательство: Taylor&Francis Рейтинг: Цена: 83690.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
An uncomfortable observation in the Shift Logs and Process Control records of most aluminum smelting plants is that process control failures, large and small, happen every day. Although only a small fraction of these failures give rise to catastrophic events, the difference between a disaster we read about and a failure which, although expensive, has no irreversible consequences, is only chance.
Control for Aluminum Production and Other Processing Industries exemplifies new control thinking fused with an understanding of process variability, and how to diagnose abnormalities and their causes in aluminum production plants. Many real life examples in the book demonstrate the importance of human behavior and a scientific, questioning approach in the control of a technologically complex process. Written from the perspective of production staff and management, the book also gives readers a view into the human aspects of accidents and their analogy with failures in control of production.
Production plants regularly experience more control failures than successes and staff must continuously strive to establish stability and control of their process. Through on-the-job experiences of the authors and their industry colleagues, the control experiences described in this book provide readers with a foundation for building their own robust control rationale and a framework for avoidance of plant control problems.
Автор: Joyce Boye; Yves Arcand Название: Green Technologies in Food Production and Processing ISBN: 1489992073 ISBN-13(EAN): 9781489992079 Издательство: Springer Рейтинг: Цена: 130590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.
Автор: J. Paulo Davim Название: Additive and Subtractive Manufacturing: Emergent Technologies ISBN: 311054816X ISBN-13(EAN): 9783110548167 Издательство: Walter de Gruyter Цена: 166060.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Additive manufacturing (AM) and subtractive manufacturing (SM) offer numerous advantages in the production of single and multiple components. They provide incomparable design independence and are used to fabricate products in several industries, e.g.: aeronautic, automotive, biomedical, etc. The book presents recent results of processes including 3D printing, SLS (selective laser sintering), EBM (electron beam melting) and Precise Cutting and Drilling.
Автор: Fredrick Caras Название: Sugar: Processing, Production and Uses ISBN: 1536153966 ISBN-13(EAN): 9781536153965 Издательство: Nova Science Рейтинг: Цена: 149940.00 T Наличие на складе: Невозможна поставка. Описание: A variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical ones. In this collection, the authors present the cross-section of results on sugar composition, obtained by contemporary analytical methods used in honey authentication. The following chapter addresses how sago fronds can be used to produce sugar, which contains cellobiose and glucose as the main sugars at about 10 g/L and 5 g/L, respectively. SFS has been used as the complete fermentation medium for the production of L-lactic acid using L. lactis IO-1 without the need for further amendment. Next, the authors address the impact of processing on the physicochemical characteristics and elemental composition of brown sugar produced in Brazil. 15 brown sugar samples of 5 distinct brands in 3 different were evaluated, and the moisture contents of the samples were determined by Karl Fischer titration, and thermogravimetric analysis determined the melting point. The typical process of producing solid sugar from sugarcane and mapping by-products and residues that are generated at each stage is presented. By-products are characterized and the technologies prominent in energy reuse are addressed. Recent studies, applications, trends, challenges and constraints for the future use of sucrose and sucrochemistry derivatives are also discussed. This represents a diversification-promising productive concept of green organic chemistry, based on an accessible, low-priced, ecological and renewable source, which stands in the short and long terms as the best opportunity to compete economically with petrochemicals. In addition, several factors related to the sustainability production of sugar as a raw material, that include innovative production processes, natural and artificial substitute sweeteners, geopolitics, medical research and new end uses are discussed. The concluding work seeks to examine the changes in the properties of elastomeric compounds as a consequence of conventional additives such as zinc oxide and stearic acid by sugar cane bagasse, a green option for obtaining environmentally friendly elastomeric compounds.
Автор: S. Wright Название: Handbook of Organic Food Processing and Production ISBN: 1461358779 ISBN-13(EAN): 9781461358770 Издательство: Springer Рейтинг: Цена: 87070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3).
Автор: P.K. Freakley Название: Rubber Processing and Production Organization ISBN: 1461294525 ISBN-13(EAN): 9781461294528 Издательство: Springer Рейтинг: Цена: 87070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The absence of a book dealing with rubber processing has been apparent for some time and it is surprising that a straightforward text has not been produced. The need to deliver a product to a customer at the right time, at the right cost, and at the right quality is a basic premise on which the book is based.
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