Kosher food production
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Idioma: | Inglés |
| Publicado: |
Ames, Iowa :
Blackwell
2004.
|
| Edición: | 1st ed |
| Materias: | |
| Ver en Universidad de Navarra: | https://unika.unav.edu/discovery/fulldisplay?docid=alma991010809829708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es |
Tabla de Contenidos:
- Kosher certification : theory and application
- Basic halachic concepts in lashrus
- Ingredient management
- Rabbinic etiquette
- Kosher for Passover
- Fruits and vegetables
- The baking industry
- The biotechnology industry
- The dairy industry
- The fish industry
- The flavor industry
- The meat and poultry industries
- The oils, fats, and emulsifier industries
- The food service industries
- Essays in kashrus and food science.
