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A. MADRID VICENTE, EDICIONES
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AMV PUBLISHERS BOOKS EDITED IN ENGLISH
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GREEN HYDROGEN. Technical Handbook. (Click on the title to see more information) Author: Antonio Madrid Vicente (Engineer and scientific disseminator). YEAR 2023 (1ª Edition). Paperback, 218 pages, 95 illustrations black and white and color (with graphs, diagrams, tables with data of interest, photos). Dimensions: 24 x 17 cms. Weight: 0,500 Kgrs. COMMENT ON DE BOOK: Hydrogen in not found free in nature. We have the example in water whose molecules results from the union of two hydrogen atoms with one oxygen. Returning to the case of water, if we want to separate its components, it can be done by electrolysis. But the basic question is that the electrolysis process requires energy, which is obtained through electricity generated in thermal, nuclear, etc. Another example, methane (CH4), can be used to make hydrogen, but it is a polluting fossil source. And this is where the concept of GREEN HYDROGEN comes in: it is that which is obtained through renewable energies (wind, solar, etc.), with zero polluting emissions. This work is of great interest to engineering companies, energy companies, construction companies, installers, designers, electrical companies, energy agencies, state companies, official bodies, etc. It is also very suitable for training courses. INDEX: Chapter 1 GREEN HYDROGEN. 1.- Definition. 2.- Renewable hydrogen. 3.- Hydrogen: a versatile energy. 4.- Low carbon footprint hydrogen with CO2 capture. 5.- Renewable hydrogen: electrolysis from water and renewable energy. 6.- Other ways of producing renewable hydrogen. 7.- Mobility and electricity generation. 8.- An adequate regulatory framework. 9.- Green hydrogen: an alternative to reduce polluting emissions. 10.- Advantages and disadvantages of green hydrogen. 11.- Practical exercises. Solutions at the end of the book. Chapter 2 HYDROGEN ROADMAP: A COMMITMENT TO RENEWABLE HYDROGEN. 1. Introduction. 2.- The national context. 3.- Stages of the hydrogen value chain. 4.- Production. 5.- Storage and transport. 6.- Final uses. 7.- Vision 2030. 8.- Vision 2050. 9.- Practical exercises. Solutions at the end of the book. Chapter 3 HYDROGEN AS AN ENERGY SOURCE. 1.- Hydrogen: presence on earth and in the universe. 2.- Properties of hydrogen. 3.- Hydrogen from the energy point of view. 4.- Hydrogen for energy transport. 5.- Hydrogen isotopes. 6.- Fuel cells. 7.- Practical exercises. Solutions at the end of the book. Chapter 4 METHODS FOR OBTAINING HYDROGEN. 1.- Compounds with hydrogen. 2.- Methods to obtain hydrogen. 2.1.- Electrolysis. 2.2.- Refurbished (stationary and vehicle applications). 2.3.- Gasification. 2.4.- Thermochemical cycles. 3.- Hydrogen storage methods. 4.- From solar energy. 5.- New technology for the production of clean hydrogen. 5.1.- The RGH2 OSOD system. 6.- Production of hydrogen from water. 7.- Breaking of the water molecules. 8.- Practical exercises. Solutions at the end of the book. Chapter 5 APPLICATIONS OF HYDROGEN. 1.- Current applications. 2.- Hydrogen in vehicles. 3.- Applications of hydrogen (Abelló Linde). 4.- Industrial applications of hydrogen (APPICE). 5.- Hydrogen as fuel. 6.- Practical exercises. Solutions at the end of the book. Chapter 6 FUEL CELLS. 1.- Definition. 2.- Operation of fuel cells. 3.- Conductivity of fuel cells. 4.- Differences between fuel cells and batteries. 5.- APPICE information on fuel cells and their operation. 6.- Factors that influence the operation of fuel cells. 7.- Useful life of fuel cells. 8.- Practical exercises. Solutions at the end of the book. Chapter 7 TYPES OF FUEL CELLS. 1.- Types of fuel cells. 2.- Phosphoric acid fuel cells. 3.- Batteries with a proton exchange membrane. 4.- Alkaline fuel cells. 5.- Solid oxide fuel cells. 6.- Mixed carbonate fuel cells. 7.- Methanol fuel cells. 8.- Proton ceramic fuel cells. 9.- Clostridium bacteria to generate hydrogen. 10.- Reversible fuel cells. 11.- Efficiency of fuel cells. 12.- Fuel cells according to their application. 13.- Practical exercises. Solutions at the end of the book. Chapter 8 FUEL CELL APPLICATIONS. 1.- Main applications. 2.- Fuel cells in space applications. 2.1.- Beginnings of the use of fuel cells in space. 3.- Fuel cells and the environment. 4.- Fuel cells in the automotive industry and electronics. 5.- Reformers. 6.- Loss of the environmental benefits of fuel cells. 7.- Practical exercises. Solutions at the end of the book. Chapter 9 HYDROGENERS AND FUEL CELL-MOVED VEHICLES. 1.- The hydrogen refueling stations. 2.- Sections of a hydrogenerator. 3.- Specifications of a vehicle powered by hydrogen. 4.- Extract from the European Regulation regarding the approval of hydrogen-powered vehicles. 4.1.- Definitions referring to vehicles powered by hydrogen. 5.- Practical exercises. Solutions at the end of the book. Chapter 10 FORECASTS ON THE FUEL CELL MARKET. 1.- Towards an economy based on hydrogen. 2.- Forecasts on the fuel cell market. 3.- World leaders in fuel cell research. 4.- Fuel cells and the European Union. 5.- Fuel cells in Spain. 6.- Practical exercises. Solutions at the end of the book. Chapter 11 NUCLEAR FUSION AND HYDROGEN. 1.- Nuclear fission and fusion. 2.- Hydrogen in nuclear fusion. 3.- Base reaction of nuclear fusion. 4.- Release of energy in nuclear fusion. 5.- Hot fusion and the ITER experimental reactor. 6.- Confinement of nuclear fusion. 7.- Spain and nuclear fusion. 7.1.- The National Fusion Laboratory (CIEMAT). 8.- Practical exercises. Solutions at the end of the book. Annex 1 GLOSSARY OF ENERGY TERMS. PRACTICAS EXERCISES. SOLUTIONS.
YEAR 2023 (1ª Edition). ISBN: 978-84-126433-7-4.
PRICE: 44 EUROS (VAT included) (48 Dollars USA).
To purchase any book, you can send an email to amadrid@amvediciones.com

INDUCED CLIMATE CHANGE. (Click on the title to see more information) Author: Antonio Madrid Vicente (Engineer and scientific disseminator). YEAR 2023 (1ª Edition). Paperback, 184 pages, 65 illustrations black and white and color (with graphs, diagrams, tables with data of interest, photos). Dimensions: 24 x 17 cms. Weight: 0,500 Kgrs. COMMENT ON DE BOOK: The United Nations Organization defines climate change as the global variation of the Earth's climate. This variation is due to natural causes and human action and occurs on all climatic parameters: temperature, rainfall, cloudiness, etc., at very different time scales. One of humanity's most important challenges is to face climate change induced by frenetic human activity. For our planet to arrive in acceptable conditions for future generations, it is necessary to take measures. Polluting emissions from fossil fuels are the main cause of such climate change. It is clear that we must try to replace them with clean energy (without polluting emissions) and renewable energy (that does not run out). This book includes solved practical exercises, tables with data of interest, diagrams, graphs, photos, etc. Explanations are also given about the greenhouse effect, acid rain, the ozone layer, the carbon cycle, the ecological footprint, etc. It is a reference book of great interest for the general public, official bodies, equipment manufacturers, training courses, energy agencies, engineering, installers, investors, etc. INDEX: Chapter 1 CLIMATE CHANGE AND THE UNITED NATIONS. 1. Introduction. 2.- Climate Change: global challenges. 3.- The human footprint in greenhouse gases. 4.- The UN Intergovernmental Group of Experts on Climate Change. 5.- Fifth evaluation report. 6.- Global warming of 1.5ºC. 7.- United Nations Framework Convention on Climate Change. 8.- Kyoto Protocol. 9.- Paris Agreement. 10.- Climate Action Summit 2019. 11.- Practical exercises. Solutions at the end of the book. Chapter 2 CLIMATE CHANGE AND FOSSIL AND RENEWABLE ENERGY. 1. Introduction. 2.- Climate change. 3.- The main reasons for the rise in temperature. 4.- Climate change can have dire consequences. 5.- Current evidence of climate change and future effects. 6.- Practical exercises. Solutions at the end of the book. Chapter 3 REDUCING THE EFFECTS OF CLIMATE CHANGE. 1.- Measures to reduce the effects of climate change. 2.- Reduction of emissions into the atmosphere. 3.- We have to take advantage of existing renewable energy technologies. 4.- Practical exercises. Solutions at the end of the book. Chapter 4 ENLARGEMENT OF FOREST AREA. 1.- The forest area. 2.- Role of "sinkholes". 3.- Deforestation. 4.- Change of agricultural methods. 5.- Change of lifestyle and norms. 6.- Practical exercises. Solutions at the end of the book. Chapter 5 FOSSIL AND RENEWABLE ENERGY. 1.- The problems created by fossil fuels. 2.- Renewable energies: definition and history. 3.- Main sources of renewable energy. 4.- Other sources of renewable energy. 5.- Advantages and disadvantages of renewable energies. 6.- Practical exercises. Solutions at the end of the book. Chapter 6 ACID RAIN. 1.- What is acid rain. 2.- Acids in the earth. 3.- Harmful effects of acid rain. 4.- REPSOL's considerations on acid rain. 5.- Environmental impact of acid rain. 6.- Practical exercises. Solutions at the end of the book. Chapter 7 THE GREENHOUSE EFFECT. 1.- What is the greenhouse effect. 2.- Consequences of the greenhouse effect. 3.- Solar radiations. 4.- Climate changes. 5.- Main greenhouse gases. 6.- Mechanism of action of the greenhouse effect. 7.- Practical exercises. Solutions at the end of the book. Chapter 8 THE CARBON CYCLE. 1.- What is the carbon cycle. 2.- Human factors that are breaking the balance. 3.- The greenhouse effect and the carbon cycle. 4.- The carbon footprint. 5.- Practical exercises. Solutions at the end of the book. Chapter 9 THE OZONE LAYER. 1.- What is ozone. 2.- Ozone in the atmosphere. 3.- Atmospheric layers. 4.- Advantages of the ozone layer. 5.- Ambient ozone in the troposphere. 6.- Practical exercises. Solutions at the end of the book. Annex 1 BOOKS ON CLIMATE CHANGE AND RENEWABLE AND FOSSIL ENERGY. ANWERS TO PRACTICAL EXERCISES.
YEAR 2023 (1ª Edition). ISBN: 978-84-126768-0-8.
PRICE: 34 EUROS (VAT included) (38 Dollars USA).
To purchase any book, you can send an email to amadrid@amvediciones.com

FOOD CHEMISTRY. (Click on the title to see more information) Author: Antonio Madrid Vicente (Engineer and scientific disseminator). YEAR 2023 (1ª Edition). Paperback, 226 pages, 95 illustrations black and white and COLOR (with graphs, diagrams, tables with data of interest, photos). Dimensions: 24 x 17 cms. Weight: 0,700 Kgrs. COMMENT ON DE BOOK: Given the importance of food, there are many universities and technical schools that have degrees in Food Technology, where the composition and chemical properties of food are studied in depth. This book is addressed to students and professors of food chemistry and professionals from the agri-food sector who wish to have some knowledge about the chemistry of food and its manufacturing processes. The most current knowledge related to food, its chemical composition, properties, nutritional value, people's energy expenditure, food additives, nutritional labeling, people's weight (Body Mass Index, BMI) are presented. And functional foods, genetically modified foods, antioxidants, omega-3 fatty acids, probiotics, prebiotics, food and nutritional safety, etc. A study of each specific food is also made: milk, cheese, yogurt, meats, sausages, fish, shellfish, fats, oils, juices, jams, nectars, eggs, sugars, flours, breads, cakes, cocoa, chocolate, candies, nougat, cookies, sauces, nuts, honey, coffee, tea, etc. Equipment and techniques for preparing and packaging all types of food are studied, such as those mentioned in the previous paragraph. Practical exercises are included in each chapter, with the solutions at the end of the book. Thus, this work is of great interest for TRAINING COURSES. Of course, it is a very suitable reference book for professionals in the food sector, official bodies, companies dedicated to providing training courses, teachers and students, etc. INDEX: Chapter 1 BIOCHEMISTRY OF FOOD. 1.- What is biochemistry. 2.- Metabolism, catabolism and anabolism. 3.- Food. 4.- Definition of nutrients. 5.- Simple and complex foods. 6.- Foods rich in proteins, fats or carbohydrates. 7.- Food, health and performance at work. 8.- Practical exercises. Solutions at the end of the book. Chapter 2 NUTRITIONAL VALUE OF FOODS. 1.- The nutrition of human beings. 2.- Energy contribution of food. 3.- The calorie. 4.- Energetic value of the main nutrients. 5.- Basal and total energy expenditure. 6.- The weight of people (Body Mass Index, BMI). 7.- Law of the minimum. 8.- Importance of food in humans. 9.- Nutritional studies. 10.- Practical exercises. Solutions at the end of the book. Chapter 3 THE ENERGY EXPENDITURE OF PEOPLE. 1.- The energy. 2.- People's energy expenditure. 3.- Physical activity. 4.- Practical exercises. Answers at the end of the book. Chapter 4 FOOD COMPOSITION. 1.- Food composition. 2.- Food components. 3.- We are what we eat. 4.- Diets. 5.- Practical exercises. Solutions at the end of the book. Chapter 5 WATER IN FOOD. 1.- The water molecule. 2.- The oxygen of the water. 3.- The hydrogen of water. 4.- Properties of water. 5.- Links by hydrogen bonds. 6.- Water phase diagram. 7.- Surface tension of water. 8.- The capillarity of water. 9.- Water as a universal solvent. 10.- The density of water. 11.- Electrolysis of water. 12.- Hydrogen oxide. 13.- The specific heat of water. 14.- Distilled water, soft water and hard water. 15.- Bacteria in water and food. 16.- Practical cases. Solutions at the end of the book. Chapter 6 PROTEINS. 1.- Definition. 2.- Structure of proteins. 3.- Properties of proteins. 4.- Classification of proteins. 5.- Proteins present in food. 6.- Biological value of proteins. 7.- Essential and non-essential amino acids. 8.- Protein needs of humans. 9.- Functions of proteins. 10.- Practical exercises. Solutions at the end of the book. Chapter 7 LIPIDS. 1.- Definition. 2.- Classification of lipids. 3.- Fats and oils. 4.- Origin of oils and fats. 5.- Fatty acids in animals. 6.- Composition of animal fats. 7.- Properties of animal fats. 8.- Vegetable oils and fats. 9.- Functions of oils and fats. 10.- Omega-3 and Omega-6 fatty acids. 11.- Functional foods. 12.- Omega-6 fatty acids. 13.- Cholesterol. 14.- Types of cholesterol. 15.- Foods rich and poor in cholesterol. 16.- Practical exercises. Solutions at the end of the book. Chapter 8 CARBOHYDRATES. 1.- Definition. 2.- The chlorophyll function. 3.- Classification of carbohydrates. 4.- Glucose. 5.- Fructose. 6.- Galactose. 7.- Sucrose. 8.- Maltose. 9.- Lactose. 10.- Starch. 11.- Cellulose. 12.- Glycogen. 13.- The fiber. 14.- Fiber classification. 15.- Fiber functions. 16.- Functions of carbohydrates. 17.- Practical exercises. Solutions at the end of the book. Chapter 9 MINERAL SALTS. 1.- The salts in our body. 2.- Calcium. 3.- Phosphorus. 4.- Iron. 5.- Potassium. 6.- The salt. 7.- Trace elements. 8.- Practical exercises. Solutions at the end of the book. Chapter 10 VITAMINS. 1.- Water soluble and fat soluble vitamins. 2.- Vitaminneeds. 3.- Vitamin A. 4.- Vitamin D. 5.- Vitamin E. 6.- Vitamin K. 7.- Water-soluble vitamins. 8.- Vitamin C. 9.- Practical exercises. Solutions at the end of the book. Chapter 11 CHEMISTRY OF MILK AND DAIRY PRODUCTS. 1.- Milk and dairy products. 2.- The cream. 3.- Butter. 4.- Evaporated milk and concentrated milk. 5.- Condensed milk. 6.- Powdered milk. 7.- Yogurt. 8.- Cheese: definition and manufacture. 9.- Ice cream: definition and characteristics. 10.- Practical exercises. Solutions at the end of the book. Chapter 12 CHEMISTRY OF MEAT AND MEAT PRODUCTS. 1.- The meat. 2.- The birds. 3.- Meat products. 4.- Sausages. 5.- Preparation of cured ham. 6.- Practical exercises. Solutions at the end of the book. Chapter 13 CHEMISTRY OF FISH AND FISH PRODUCTS. 1.- Fish, shellfish and cephalopods. 2.- Derivative products. 3.- Conservation. 4.- Nutritive value of fish. 5.- Salting the fish. 6.- Smoked fish. 7.- Cooking the fish. 8.- The surimi. 9.- Krill proteins. 10.- Production of fish liver oil. 11.- Solved practical exercises. Solutions at the end of the book. Chapter 14 CHEMISTRY OF OILS AND FATS. 1.- Vegetable oils. 2.- Olive oil. 3.- Oilseed oils. 4.- Soybean oil. 5.- Sunflower oil. 6.- Palm oil. 7.- Corn germ oil. 8.- Rapeseed oil. 9.- Practical exercises. Solutions at the end of the book. Chapter 15 CHEMISTRY OF OTHER FOODS. 1.- Eggs and egg products. 2.- Classification and commercial labeling of eggs. 3.-Jams and fruit jellies. 4.- Honey: composition and properties. 5.- Fruits and their derivatives. 6.- Ketchup sauce. 7.- Cereal flours. 8.- Bread and its composition. 9.- The coffee. 10.- The chocolate. 11.- The tea. 12.- Nuts. 13.- Spices and condiments. 14.- Practical exercises. Solutions at the end of the book. Annex 1 BOOKS PUBLISHED BY AMV PUBLISHERS. ANSWERS TO PRACTICAL EXERCISES.
YEAR 2023 (1ª Edition). ISBN: 978-84-126433-8-1.
PRICE: 44 EUROS (VAT included) (48 Dollars USA).
To purchase any book, you can send an email to amadrid@amvediciones.com

FOOD MICROBIOLOGY. (Click on the title to see more information) Author: Antonio Madrid Vicente (Engineer and scientific disseminator). YEAR 2023 (1ª Edition). Paperback, 194 pages, 75 illustrations black and white and color (with graphs, diagrams, tables with data of interest, photos). Dimensions: 24 x 17 cms. Weight: 0,500 Kgrs. COMMENT ON DE BOOK: Microbiology is the science that studies living beings of very small dimensions, known as microbes or microorganisms. Within that group, some microbes are considered beneficial and others harmful. For example, there are bacteria that are used for the manufacture of yogurt, cheese, wine, beer, etc., such as Streptoccocus thermophilus, Lactobacillus bulgaricus, Saccharomyces cerevisiae, etc. And on the contrary, there are others that cause diseases and poisoning, such as coliform bacteria, salmonella, listeria, clostridium, etc. In this book we are going to study bacteria, yeasts, molds and viruses, their structure, their types, their applications, the poisoning and problems they can cause. The case of viruses is very special, as we are seeing with Covid-19. We will also study them since they are a problem in some agri-food industries. The subtitle of this book is: Training course. This is so because it can be used as a basis for food microbiology courses. Solved practical exercises are included that can help a lot in the pedagogical work of teachers. It is also a very useful book for all food professionals, laboratories, official bodies, etc. INDEX: Chapter 1 FOOD MICROBIOLOGY. 1.- Microorganisms and food. 2.- Beneficial actions of microorganisms. 3.- Harmful actions of microorganisms. 4.- Classification of microorganisms. 5.- Practical exercises. Solutions at the end of the book. Chapter 2 BACTERIA. 1.- Characteristics of bacteria. 2.- Structure of bacteria. 3.- Reproduction and growth of bacteria. 4.- Formation of spores. 5.- External factors that condition the life of bacteria. 5.1.- Role of enzymes. 5.2.- Role of humidity. 5.3.- Aerobic and anaerobic bacteria. 5.4.- Importance of temperature. 6.- Most common bacteria in food. 7.- Direct and cross contamination of food. 8.- Solved practical exercises. Solutions at the end of the book. Chapter 3 YEASTS. 1.- Characteristics of yeasts. 2.- Ways of yeast reproduction. 3.- Conditions for yeast development. 4.- Industrial use of yeasts. 5.- Types of yeasts. 6.- Production of alcohol from sugar cane and beets. 7.- Most common yeasts in food. 8.- Practical exercises. Solutions at the end of the book. Chapter 4 MOLDS. 1.- Characteristics of molds. 2.- Forms of reproduction. 3.- Factors that control the development of molds. 4.- The most common molds. 5.- Practical exercises. Solutions at the end of the book. Chapter 5 VIRUSES. 1.- Virus characteristics. 2.- Composition of the virus. 3.- Ways of dissemination of the virus. 4.- Viruses and food. 5.- The bacteriophages. 6.- Practical exercises. Solutions at the end of the book. Chapter 6 SOWING AND IDENTIFICATION TECHNIQUES IN FOOD MICRO-BIOLOGY. 1.- Basic concepts. 2.- Identification of microorganisms. 3.- Planting techniques. 4.- Sowings in Petri dishes. 5.- Sowing in tube. 6.- Practical exercises. Solutions at the end of the book. Chapter 7 POISONINGS AND FOOD-BASED DISEASES CAUSED BY MICRO-ORGANISMS. 1. Introduction. 2.- Salmonellosis. 3.- Typhoid fever. 3.1.- Mayonnaise and the risk of salmonellosis. 4.- Escherichia Coli. 4.1.- Treatment in coli infection. 4.2.- Recommendations to avoid E. Coli infections. 5.- Listeriosis. 6.- Clostridium botulinum (botulism) and Clostridium perfringens (gas gangrene). 7.- Dysentery. 8.- Brucellosis (Malta fever). 9.- Streptococci that produce diseases. 10.- Cyclospora cayetanensis (traveler's diarrhea). 11.- Foodborne diseases. 12.- Conclusions. 13.- Practical exercises. Solutions at the end of the book. Chapter 8 POISONING BY PARASITES. 1.- Parasites. 2.- Fascioliasis. 2.1.- Symptoms of fasciolasis. 3.- Anisakis. 4.- Poisoning by heavy metals. 5.- Practical exercises. Solutions at the end of the book. Chapter 9 HYGIENE, CLEANING AND DISINFECTION IN THE FOOD CHAIN. 1.- Hygiene and food safety. 2.- Types of cleaning. 3.- Cleaning phases. 4.- Properties of cleaning products. 5.- Caustic soda (bleach). 6.- Other cleaning products. 7.- Disinfection. 8.- Disinfectant products. 9.- Strains of resistant microorganisms. 10.- Cleaning and disinfection in industries, warehouses and distribution centers. 11.- Cleaning equipment. 12.- The soap. 13.- Detergents. 14.- Chlorine and sodium hypochlorite. 15.- Practical exercises. Solutions at the end of the book. Chapter 10 AUTOMATIC CLEANING SYSTEMS IN THE AGRI-FOOD INDUSTRIES. 1.- On-site cleaning of equipment and facilities. 2.- Types of automatic cleaning installations. 3.- Equipment that makes up the CIP cleaning facilities. 4.- Sequence of cleaning pumps, valves, pipes and tanks. 5.- Practical exercises. Solutions at the end of the book. Chapter 11 EQUIPMENT USED IN MICRO-BIOLOGICAL ANALYSIS. 1.- Equipment used in microbiological analysis. 2.- Petri dishes. 3.- Culture oven. 4.- Equipment to count colonies. 5.- Culture media. 6.- Agar and tryptone. 7.- Autoclaves for sterilization. 8.- Electromagnetic stirrer. 9.- Practical exercises. Solutions at the end of the book. Chapter 12 METHODS OF MICROBIOLOGICAL ANALYSIS. 1.- Microbes and food. 2.- Food analysis methods. 3.- Total number of revivifiable aerobic microorganisms. 4.- Aerobic bacteria. 5.- Fecal bacteria (Coliforms). 6.- Fecal streptococci. 7.- Sulfite-reducing clostridia. 8.- Salmonella research. 9.- Shigella research. 10.- Practical exercises. Solutions at the end of the book. Chapter 13 Principles and guidelines for the application of microbiological risk assessment according to FAO. 1. Introduction. 2.- Microbiological risk assessment. 3.- Scope of application. 4.- Definitions. 5.- General principles of microbiological risk assessment. 6.- Guidelines for the application. 6.1 General considerations. 6.2 Statement of purpose of risk assessment. 6.3 Hazard identification. 6.4 Exposure assessment. 6.5 Hazard characterization. 6.6 Risk characterization. 6.7 Documentation. 6.8 Reassessment. 7.- Practical exercises. Solutions at the end of the book. Annex 1 Regulation 2073/2005 of the Commission, relative to the microbiological criteria applicable to food products. Annex 2 BOOKS ON GASTRONOMY, NUTRITION AND FOOD. Annex 3. ANWERS TO PRACTICAL EXERCISES.
YEAR 2023 (1ª Edition). ISBN: 978-84-126433-9-8.
PRICE: 34 EUROS (VAT included) (38 Dollars USA).
To purchase any book, you can send an email to amadrid@amvediciones.com

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