ISBN: 9780387231808
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, fo… Altro …
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Springer, Gebundene Ausgabe, Auflage: 7th ed. 2004. Corr. 2nd printing 2006, 810 Seiten, Publiziert: 2005-02-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780387231808, 3.87 kg, Ind… Altro …
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ISBN: 9780387231808
With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern … Altro …
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ISBN: 9780387231808
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, fo… Altro …
James M. Jay, Martin J. Loessner, David A. Golden:
Modern Food Microbiology (Food Science Text Series) - copertina rigida, flessible2005, ISBN: 9780387231808
Springer, Gebundene Ausgabe, Auflage: 7th ed. 2004. Corr. 2nd printing 2006, 810 Seiten, Publiziert: 2005-02-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780387231808, 3.87 kg, Ind… Altro …
2005
ISBN: 9780387231808
Springer, Gebundene Ausgabe, Auflage: 7th ed. 2004. Corr. 2nd printing 2006, 810 Seiten, Publiziert: 2005-02-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780387231808, 3.87 kg, Ind… Altro …
ISBN: 9780387231808
With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern … Altro …
ISBN: 9780387231808
hardback, [PU: Springer]
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Informazioni dettagliate del libro - Modern Food Microbiology James M. Jay Author
EAN (ISBN-13): 9780387231808
ISBN (ISBN-10): 0387231803
Copertina rigida
Copertina flessibile
Anno di pubblicazione: 2006
Editore: Springer US Core >2 >T
790 Pagine
Peso: 1,615 kg
Lingua: eng/Englisch
Libro nella banca dati dal 2007-06-06T12:25:18+02:00 (Zurich)
Pagina di dettaglio ultima modifica in 2024-01-12T18:15:58+01:00 (Zurich)
ISBN/EAN: 0387231803
ISBN - Stili di scrittura alternativi:
0-387-23180-3, 978-0-387-23180-8
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : jay martin, golden, martin david, james
Titolo del libro: seven nine, höllenschlund, science food, food microbiology, have never been modern, text
Dati dell'editore
Autore: James M. Jay; Martin J. Loessner; David A. Golden
Titolo: Food Science Text Series; Modern Food Microbiology
Editore: Springer; Springer US
790 Pagine
Anno di pubblicazione: 2005-02-10
New York; NY; US
Lingua: Inglese
90,94 € (DE)
93,49 € (AT)
100,50 CHF (CH)
Available
XX, 790 p.
BB; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; Food Microbiology; Food Safety; Foodborne pathogens; Food Science; Microbiology; Mikrobiologie (nicht-medizinisch); BB; BB; EA; BC
Historical Background.- History of Microorganisms in Food.- Habitats, Taxonomy, and Growth Parameters.- Taxonomy, Role, and Significance of Microorganisms in Foods.- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth.- Microorganisms in Foods.- Fresh Meats and Poultry.- Processed Meats and Seafoods.- Vegetable and Fruit Products.- Milk, Fermentation, and Fermented and Nonfermented Dairy Products.- Nondairy Fermented Foods and Products.- Miscellaneous Food Products.- Determining Microorganisms and/or Their Products in Foods.- Culture, Microscopic, and Sampling Methods.- Chemical, Biological, and Physical Methods.- Bioassay and Related Methods.- Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria.- Food Protection with Chemicals, and by Biocontrol.- Food Protection with Modified Atmospheres.- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance.- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms.- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms.- Protection of Foods by Drying.- Other Food Protection Methods.- Indicators Of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria.- Indicators of Food Microbial Quality and Safety.- The HACCP and FSO Systems for Food Safety.- Foodborne Diseases.- to Foodborne Pathogens.- Staphylococcal Gastroenteritis.- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria.- Foodborne Listeriosis.- Foodborne Gastroenteritis Caused by Salmonella and Shigella.- Foodborne Gastroenteritis Caused by Escherichia coli.- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.- Foodborne Animal Parasites.- Mycotoxins.- Viruses and Some Other Proven and Suspected Foodborne Biohazards.Now in its fully revised and updated 7th edition Includes a number of new topics and sections, notable among which are: Biosensors, Biocontrol, Bottled water, Enterobacter sakazakii, Food sanitizers, Milk, Probiotics, Proteobacteria, Quorum sensing, Sigma factors This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments
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