Kosher food production [electronic resource] / Zushe Yosef Blech.
<B>Rabbi Zushe Blech</b> is considered one of the world's leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional...
Saved in:
| Online Access: |
Full Text (via Wiley) |
|---|---|
| Main Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Ames, Iowa :
Wiley-Blackwell Pub.,
2008.
|
| Edition: | 2nd ed. |
| Subjects: |
MARC
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| 100 | 1 | |a Blech, Zushe Yosef. |0 http://id.loc.gov/authorities/names/n2004007588 |1 http://isni.org/isni/0000000066618947. | |
| 245 | 1 | 0 | |a Kosher food production |h [electronic resource] / |c Zushe Yosef Blech. |
| 250 | |a 2nd ed. | ||
| 260 | |a Ames, Iowa : |b Wiley-Blackwell Pub., |c 2008. | ||
| 300 | |a 1 online resource (xxvi, 519 pages) | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a computer |b c |2 rdamedia. | ||
| 338 | |a online resource |b cr |2 rdacarrier. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Kosher Food Production; Contents; Foreword; Acknowledgments; Preface to the First Edition; Preface to the Second Edition; Introduction; 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. | |
| 505 | 8 | |a 15. The Candy and Confection Industries16. The Snack Food Industry; 17. Essays in Kashrus and Food Science; Kashrus Glossary for the Food Technologist,; Index. | |
| 520 | |a <B>Rabbi Zushe Blech</b> is considered one of the world's leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional director for the <i>Kashrus</i> division of the Union of Orthodox Jewish Congregations of America (the "OU"), and has since served as a technical and <i>Halachic</i> consultant to virtually all of the major <i>Kashrus</i> certifying agencies worldwide. He has written and lectured throughout the world on the entire g. | ||
| 546 | |a English. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Jews |x Dietary laws. |0 http://id.loc.gov/authorities/subjects/sh85070383. | |
| 650 | 0 | |a Kosher food industry |z United States. | |
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| 650 | 7 | |a Kosher food industry. |2 fast |0 (OCoLC)fst00988996. | |
| 651 | 7 | |a United States. |2 fast |0 (OCoLC)fst01204155. | |
| 776 | 0 | 8 | |i Print version: |a Blech, Zushe Yosef. |t Kosher food production. |b 2nd ed. |d Ames, Iowa : Wiley-Blackwell Pub., 2008 |z 9780813820934 |z 0813820936 |w (DLC) 2008025005 |w (OCoLC)232001985. |
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