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食品专业英语

食品专业英语

定 价:¥14.00

作 者: 李向阳
出版社: 中国计量出版社
丛编项: 面向21世纪高等学校规划教材.食品工程类
标 签: 英语与其他外语

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ISBN: 9787502626570 出版时间: 2007-07-01 包装: 平装
开本: 0开 页数: 114 字数:  

内容简介

  本书包括食品安全质量管理和食品科学两大部分内容,第一大部分主要包括食品安全、食品质量的概念及其区别;国内外食品安全问题;GMP和 SSOP以及HACCP管理体系;食品安全风险分析;食品质量管理以及食品质量控制工具;食品企业危机与风险及检验检疫管理。第二大部分包括食品的成分和营养;奶与奶制品、肉与肉制品、蛋与蛋制品基础知识。本书为大专院校食品专业及相关专业教材,也可供从事食品监管检验及进出口贸易的人员参考。

作者简介

暂缺《食品专业英语》作者简介

图书目录

Chapter 1 Food Safety and Management
Unit 1 Overview of Food Safety
  1.1 Definition of Food Safety
  1.2 Hazards Associated with Foods
   1.2.1 Biological Hazards
   1.2.2 Chemical Hazards
   1.2.3 Physical Hazards
  1.3 History of Food Safety
 Unit 2 Issues in Food Safety
  2.1 Acrylamide
  2.2 Food Allergies
  2.3 Genetically Modified Food
  2.4 Mad Cow Disease
  2.5 Food Irradiation
  2.6 Pesticides
 Unit 3 GMP and SSOP
  3.1 Good Manufacturing Practice
   3.1.1 Personnel
   3.1.2 Buildings and Facilities
   3.1.3 Production and Process
  3.2 Sanitation Standard Operating Procedures
 Unit 4 HACCP
  4.1 Principles of the HACCP System
  4.2 Exeucating a HACCP Plan
 Unit 5 Food Risk Analysis
  5.1 Risk Analysis 
   Process of Risk Analysis
  5.2 Risk Assessment
  5.3 Risk Management
   General Principles of Food Safety Risk Management
  5.4 Risk Communication
 Unit 6 Food Quality
  6.1 Definition Of Food Quality
  6.2 Quality Attributes
  6.3 Quality Factors in Foods
   6.3.1 Appearance Factors
   6.3.2 Textural Factors
   6.3.3 Flavor Factors
   6.3.4 Additional Quality Factors
 Unit 7 Food Quality Management
  7.1 Functions of Quality Management
  7.2 Principles of Quality Management
  7.3 Quality Design
  7.4 Quality Control
  7.5 Quality Assurance
  7.6 Quality Improvement
 Unit 8 Quality Control Tools
  8.1 Check Sheet
  8.2 Flow Chart
  8.3 Cause and Effect Diagram
  8.4 Control Chart
  8.5 Histogram
  8.6 Scatter Plot
  8.7 Pareto Diagram
  8.8 Summary
 Unit 9 Crisis Management for Food Industry
  9.1 Crisis Definitions
   9.1.1 Sudden Crisis
   9.1.2 Smoldering Crisis
  9.2 Crisis Management
  9.3 International Crisis Management
 Unit 10 Foods Entry-Exit Inspection and Quarantine
  10.1 Introduction to Foods Entry-Exit Inspection and Quarantine
   10.1.1 Inspection
   10.1.2 Quarantine
  10.2 China's Entry-Exit Commodity Inspection and Quarantine System
   10.2.1 Inspection and Quarantine Authorities
   10.2.2 Main Inspection and Quarantine Operation
   10.2.3 Functions of the Inspection and Quarantine Statement and Certificate
  10.3 Supervision and Inspection of Foodstuffs
Chapter 2 Basic Knowledge of Food Science
 Unit 1 Food Ingredients and Nutrition
 Unit 2 Sterilized Milk and Milk Products
 Unit 3 Meat
 Unit 4 Eggs
Reference Materials

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