| Description |
1 online resource (432 pages) : illustrations |
| Series |
Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; number 250 |
|
Woodhead Publishing in food science, technology, and nutrition ; no. 250
|
| Contents |
Part I. Productio0n and processing practices and influence on nut contamination -- part II. Improving nut quality and safety |
| Summary |
This book reviews key aspects of nut safety and quality management. It explores production and processing practices and their influence on nut contaminants; agricultural practices to reduce microbial contamination; the impact of nut postharvest handling and storage on quality; integrating standards for safer nut processing; improving nut quality and safety; and the safety and quality of nuts, including almonds, macadamia nuts, pecans, peanuts, pistachios, and walnuts |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food -- Quality.
|
|
Nuts.
|
| Form |
Electronic book
|
| Author |
Harris, Linda J
|
| ISBN |
0857092669 |
|
0857097482 (e-book) |
|
9780857092663 |
|
9780857097484 (e-book) |
|
