000			01607nam a2200217zi 4500
999			_c30449 _d58447
005			20181202045349.0
020			_a978-3-319-68175-7
037			_aBC_715 37
040			_aBC-ENSA _bfre
041			_aang _bang
080			_a63
100			_aPEREZ-RODRIGUEZ, Fernando ; SKANDAMIS, Panagiotis ; VALDRAMIS, Vasilis
245			_aQuantitative methods for food safety and quality in the vegetable Industry
260			_aSwitzerland _bSpinger _c2018
300			_a303 p. _bill. en coul., couv. en coul. _c25 cm
541			_cACHN
562			_e1 exemplaire(s)
942			_c09
520			_aThis book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
653			_aPRODUCTION VEGETALE/MICRO-ORGANISME/ALIMENTATION/SECURITE/RISQUE