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Find Textbook Notes for HRI 158 by Mark Stillions, NVCC, NOVA

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Textbook Notes for HRI 158

Out of 15 Textbook NotesAbout NVCC, NOVA

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NVCC, NOVA
HRI 158 Chapter Notes - Chapter 15: Food Preservation, Organoleptic, Pasteurization
lilacmule335
425
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 14: Food Packaging, Food Preservation, Dried Fruit
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423
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 13: Quality Control, Food Quality, Hazard Analysis And Critical Control Points
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625
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 12: Ishikawa Diagram, Dmaic, Six Sigma
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415
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 11: Hazard Analysis And Critical Control Points, Disinfectant, Food Microbiology
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713
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 10: World Food Summit, Food Safety, Food Security
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210
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 9: Leptospirosis, Rodent, Food Contaminant
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324
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 8: Helminths, Histoplasmosis, Salmonellosis
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325
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 7: Occupational Safety And Health, Plaintext, Management System
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517
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 6: Mycotoxin, Trichothecene, Fumonisin
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315
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 5: Coliform Bacteria, Petri Dish, Statistical Hypothesis Testing
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525
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 4: Environmental Monitoring, Organoleptic, Meat Industry
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410
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 3: Aureus, Headache, Solanine
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711
NVCC, NOVA
HRI 158 Chapter Notes - Chapter 2: Microorganism, Foodborne Illness, Enterobacteriaceae
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39
NVCC, NOVA
HRI 158 Chapter 1: Why do foods deteriorate?
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214

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