Kosher Food Production

Kosher Food Production

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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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Bibliographic Details
Main Author: Blech, Zushe Yosef (Author)
Format: Book
Language:English
Published: Ames, Iowa Blackwell Publishing 2004
Subjects:
Jews > Dietary laws
Kosher food industry > United States
Kosher food industry > Law and legislation
Online Access:Click Here to View Status and Holdings.
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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. 
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