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| 008 |
100726s2008 iau eng |
| 020 |
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|a 0813820936 (alk. paper)
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| 020 |
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|a 9780813820934 (alk. paper)
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| 090 |
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|a BM710
|b .B56 2008
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| 100 |
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|a Blech, Zushe Yosef ,
|e author
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| 245 |
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|a Kosher food production
|c Zushe Yosef Blech
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| 250 |
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|a 2nd ed
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| 260 |
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|a Ames, Iowa :
|b Wiley-Blackwell Publication ,
|c c2008
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| 300 |
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|a xxvi, 519 p. :
|b ill. ;
|c 27 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Kosher Certification: Theory and Application -- 2. Basic Halachic Concepts in Kashrus -- 3. Ingredient Management -- 4. Rabbinic Etiquette -- 5. Kosher for Passover -- 6. Fruit and Vegetables -- 7. The Baking Industry -- 8. The Biotechnology Industry -- 9. The Dairy Industry -- 10. The Fish Industry -- 11. The Flavor Industry -- 12. The Meat and Poultry Industries 13. The Oils, Fats, and Emulsifier Industries -- 14. The Food-Service Industries -- 15. The Candy and Confection Industries -- 16. The Snack Food Industry -- 17. Essays in Kashrus and Food Science
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| 520 |
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|a The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, author Blech details the essential food production procedures required of modern food plants to meet Kosher certification standards.
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| 650 |
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|a Jews
|x Dietary laws
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| 650 |
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|a Kosher food industry
|z United States
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| 856 |
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|3 Table of contents only
|u http://www.loc.gov/catdir/toc/ecip0820/2008025005.html
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| 999 |
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|a 1000134477
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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