Edited by: Union of Italian industrial pasta manufacturersm UN.I.P.I
Price: 39,00 €
The discovery of the structure of DNA stands as the single most important contribution in life sciences, including agriculture, of the 20th century.
The year 2003 marked the 50th anniversary of the pubblication of the paper in “Nature” by Watson and Crick announcing that the structure of the Dna molecule had finally been understood. The 50th anniversary was thus an appropriate occasion to organize a Congress to summarize and debate the main achievements and the shortcomings of “Green revolution” and “Gene revolution”.
This volume contains the articles presented in that Congress in Rome.
This volume presents a unique collection of 48 updated reviews and articles written by acclaimed experts in crop science and biotechnology. The book provides a prime reference source for students, teachers and researchers in plant breeding, molecular biology and plant biotechnology.
Code of good hygiene practice for the Pasta Production Industry General requirements for premises
Specific requirements for internal areas of premises in which food products are processed and transformed
Requirements for equipment
Provisions applicable to food products
Appendix Lethal Rates for Listeria monocytogenes
Lethal Rates for Psychrotrophic Clostridium botulinum type B
Pathogenic micro-organisms and survival characteristics
Mycotoxins – Grouth and survival characteristics
Guidelines for the application of the HACCP System in the Pasta Production Industry
Dry durum wheat semolina pasta and egg pasta products (including special pasta products)
Dry durum wheat semolina pasta and egg pasta products (including special pasta products) with filling
Fresh pasta (including special pasta products)
Fresh pasta (including special pasta products) with filling