Today's food store has grown considerably from the neighborhood grocery store of the 1960s: with innovations in food marketing and food processing, the supermarket has also taken on the role of caterer, fast-food restaurant, food processor, and Euro-style gourmet food marketer. These innovations have brought about new food-safety problems and concerns.
This book is meant to address the new food store and to present up-to-date methods for assuring the quality, integrity, and safety of all food products sold in the supermarket.
281 Pages
Binding: Hardcover |
