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Is Our Food Safe? by Leon Warren
Answers frequently asked questions about the safety of meat, dairy products, fish, fruits, vegetables, and other food products in a daily diet
Paperback, 253 pp, $24.95. Buy
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How to Freeze by Carolyn Humphries
The book for everyone who wants to be in better control of their freezer. The complete at-a-glance A to Z of freezing and freezer management. Everyone who has a freezer finds something unlabelled, unrecognisable and out of date every time they defrost! What you need is a practical management plan to control this waste. Here it is! Everything you need to know in one handy volume. There’s food preparation and packaging, storage times, freezing made-up dishes, cooking from frozen, defrosting, freezer-to-microwave cookery, hygiene and food safety. Plus that fail-safe system to prevent you finding UFOs (unidentified frozen objects)!
Paperback, 256 pp, $18.99. Buy
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Fermentation and Food Safety by Martin Adams and M.J.R. Nout
Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards.Fermentation and Food Safety also looks at the impact of currently employed and novel ferme
, 400 pp, $355.95. Buy
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