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Hospitality meat preservation methods is one of the world's largest industry and the trend growth 5% per annum. Of $ 2.5 spent on food, $ 1 is spent in the hospitality industry, which indicates that large amounts of food from the food industry and immediate primary agricultural production ends in catering kitchens, and the number of consumers is high.
Taking into account the trends indicated university textbooks, "Food in the restaurant business and its preservation" is a unique text intended for students of hospitality, gastronomy and restaurant industries, which deal with food on academic, specialist and doctoral levels. and unites a fundamental knowledge of food microbiology, technology of food and gastronomy, as well as a textbook material for these items.
The tutorial can be used as professional literature all profiles nutritional professions who work on issues of food safety, especially the professionals who deal with the introduction of HACCP system, which defines the critical control points, which can lead to contamination of food.
The authors have attempted meat preservation methods a systematic way to present microorganisms specific meat preservation methods to certain foods, following the flow of their production, warehousing and storage, while also pointed to the dangers, meat preservation methods which may reduce the quality of the food, and even cause diseases in humans, including Alimentary toxic.
Reviewed textbooks are made Ph.D., is professor of the Faculty of Agriculture in Zemun, Belgrade University and Dr. Slobodan Tojagić, Professor of Technology and Natural Sciences and Mathematics, University of Novi Sad, to whom we owe a deep gratitude to the advice and special attention, which gave proposed manuscript.
Content: Microorganisms cause breakdown of food factors that support or inhibit the activity of microorganisms Milk and milk products Meat and meat products of poultry meat preservation methods meat and poultry meat products Eggs and egg products Game Fish, crabs, mussels, squid, snails and amphibians Med Vegetables , mushrooms and their products spices, additives and other additives meat preservation methods Fruits and fruit products refreshing soft drinks products based on vegetable oils and fats Cereals, milling and bakery products, pasta and frozen quickly test Confectionery Drinking Natural Mineral Water toxicoinfections food purity and sanitary measures in the catering kitchen Number of pages: 3,530
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