Handbook Of Organic Food Safety And Quality  at Meripustak

Handbook Of Organic Food Safety And Quality

Books from same Author: J Cooper and Urs Niggli and C Leifert

Books from same Publisher: Wood Head Publishing

Related Category: Author List / Publisher List


  • Price: ₹ 16520.00/- [ 35.00% off ]

    Seller Price: ₹ 10738.00

Sold By: Store4Doctors      Click for Bulk Order

Offer 1: Get 35.00 % + Flat ₹ 75 discount on shopping of ₹ 500 [Use Code: MPSTK75]

Offer 2: Get 35.00 % + Flat ₹ 100 discount on shopping of ₹ 1500 [Use Code: IND100]

Offer 3: Get 35.00 % + Flat ₹ 300 discount on shopping of ₹ 5000 [Use Code: MPSTK300]

Free Shipping (for orders above ₹ 499) *T&C apply.

In Stock

Free Shipping Available



Click for International Orders
  • Provide Fastest Delivery

  • 100% Original Guaranteed
  • General Information  
    Author(s)J Cooper and Urs Niggli and C Leifert
    PublisherWood Head Publishing
    ISBN9781845690106
    Pages544
    BindingHardbound
    LanguageEnglish
    Publish YearJuly 2007

    Description

    Wood Head Publishing Handbook Of Organic Food Safety And Quality by J Cooper and Urs Niggli and C Leifert

    Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area. Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in cr