Risk assessment methods for biological and chemical hazards in food / edited by Fernando Pérez-Rodríguez.
Material type:
TextPublisher: Boca Raton : CRC Press, 2021Copyright date: ©2021Edition: First editionDescription: 1 online resource (xvii, 527 pages) : illustrationsContent type: text Media type: computer Carrier type: online resourceISBN: 9780429083525; 0429083521; 9780429531859; 0429531850; 9780429546556; 0429546556; 9781498762038; 1498762034Subject(s): Food contamination -- Risk assessment | Food industry and trade -- Risk management | Food -- Microbiology | Food -- Toxicology | TECHNOLOGY / Food ScienceDDC classification: 363.19/26 LOC classification: TX535 | .R57 2021ebOnline resources: Taylor & Francis | OCLC metadata license agreement Summary: "Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods"-- Provided by publisher.
"Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods"-- Provided by publisher.
OCLC-licensed vendor bibliographic record.