دانلود کتاب Kosher Food Production, Second Edition

Content: Chapter 1 Kosher Certification: Theory and Application (pages 1–23): Chapter 2 Basic Halachic Concepts in Kashrus (pages 25–51): Chapter 3 Ingredient Management (pages 53–63): Chapter 4 Rabbinic Etiquette (pages 65–70): Chapter 5 Kosher for Passover (pages 71–83): Chapter 6 Fruit and Vegetables (pages 85–90): Chapter 7 The Baking Industry (pages 91–99): Chapter 8 The Biotechnology Industry (pages 101–105): Chapter 9 The Dairy Industry (pages 107–121): Chapter 10 The Fish Industry (pages 123–129): Chapter 11 The Flavor Industry (pages 131–135): Chapter 12 The Meat and Poultry Industries (pages 137–147): Chapter 13 The Oils, Fats, and Emulsifier Industries (pages 149–157): Chapter 14 The Food?Service Industries (pages 159–184): Chapter 15 The Candy and Confection Industries (pages 185–198): Chapter 16 The Snack Food Industry (pages 199–210): Chapter 17 Essays in Kashrus and Food Science (pages 211–485):