Kosher Food Production
Following an introduction to basic Kosher laws and theory, author Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; fruit...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa
Blackwell Publishing
2004
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 100 | 1 | # | |a Blech, Zushe Yosef |e author |
| 245 | 1 | 0 | |a Kosher Food Production |c Zushe Yosef Blech |
| 264 | # | 1 | |a Ames, Iowa |b Blackwell Publishing |c 2004 |
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| 520 | # | # | |a Following an introduction to basic Kosher laws and theory, author Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards. Chapters on Kosher application include ingredient management; rabbinic etiquette; Kosher for Passover; fruits and vegetables; food service; and the industries of baking, biotechnology, dairy, fish, flavor, meat and poultry, and oils, fats, and emulsifiers. A collection of informative and entertaining articles - specifically geared to the secular audience of food scientists - then follows, giving readers insight and understanding of the concerns behind the Kosher laws they are expected to accommodate. Kosher Food Production serves as an indispensable outline of the issues confronting the application of Kosher law to issues of modern food technology. |
| 650 | # | 0 | |a Jews |x Dietary laws |
| 650 | # | 0 | |a Kosher food industry |z United States |
| 650 | # | 0 | |a Kosher food industry |x Law and legislation |
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Kosher food production