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000891339 020__ $$a9783030225537$$q(electronic book)
000891339 020__ $$a3030225534$$q(electronic book)
000891339 020__ $$z9783030225520
000891339 035__ $$aSP(OCoLC)on1103918870
000891339 035__ $$aSP(OCoLC)1103918870
000891339 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dEBLCP$$dN$T$$dUKMGB$$dGW5XE$$dOCLCF
000891339 049__ $$aISEA
000891339 050_4 $$aTP248.65.F66
000891339 08204 $$a664$$223
000891339 24500 $$aQuality systems in the food industry /$$cMarco Fiorino, Caterina Barone, Michele Barone, Marco Mason and Arpan Bhagat.
000891339 264_1 $$aCham, Switzerland :$$bSpringer Nature :$$bSpringer,$$c2019.
000891339 300__ $$a1 online resource.
000891339 336__ $$atext$$btxt$$2rdacontent
000891339 337__ $$acomputer$$bc$$2rdamedia
000891339 338__ $$aonline resource$$bcr$$2rdacarrier
000891339 4901_ $$aSpringerBriefs in molecular science. Chemistry of foods
000891339 504__ $$aIncludes bibliographical references.
000891339 5050_ $$aIntro; Contents; 1 Chemical Additives for Foods. Impact of Food-Related Quality System Certifications on the Management of Working Flows; 1.1 Chemical Additives for Food Productions. An Introduction; 1.1.1 Quality Certification Systems in the Food Industry; 1.1.2 How Can Food Additives Be Managed Correctly in a Quality-Oriented System? Main Requirements; 1.1.3 Working Flows and Flow Charts in the Food Industry. Reliable Accounts; References; 2 The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects
000891339 5058_ $$a2.1 Intentional Adulteration in Food Industries and Quality Systems2.2 What Is Intentional Adulteration? Some Clarifications by the Quality Management Viewpoint; References; 3 Quality Audits in Food Companies and the Examination of Technical Data Sheets; 3.1 The Importance of Technical Data Sheets in the Food Industry: Quality Management Systems; 3.2 Technical Data Sheets: Commercial Name or Brand, Producer Name, Description of the Product, Declared or Intended Use, Dosages; References; 4 Allergen Risks and the Use of Certified Lubricants in the Modern Food Industry
000891339 5058_ $$a4.1 Food Allergens and Unknown Sources4.2 Food Allergens-Quality Management Requirements; 4.3 Food-Grade Lubricants-Are They Possible Allergens?; References
000891339 506__ $$aAccess limited to authorized users.
000891339 588__ $$aOn-line resource; title from PDF title page (viewed June 10, 2019)
000891339 650_0 $$aFood$$xBiotechnology.
000891339 650_0 $$aFood industry and trade.
000891339 650_0 $$aFood science.
000891339 7001_ $$aFiorino, Marco.
000891339 7001_ $$aBarone, Caterina.
000891339 7001_ $$aBarone, Michele.
000891339 7001_ $$aMason, Marco.
000891339 7001_ $$aBhagat, Arpan.
000891339 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
000891339 852__ $$bebk
000891339 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-22553-7$$zOnline Access$$91397441.1
000891339 909CO $$ooai:library.usi.edu:891339$$pGLOBAL_SET
000891339 980__ $$aEBOOK
000891339 980__ $$aBIB
000891339 982__ $$aEbook
000891339 983__ $$aOnline
000891339 994__ $$a92$$bISE