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Food microbiology : an introduction /
Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Washington, DC :
ASM Press,
[2017]
|
| Edición: | 4th edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn971615463 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 170206s2017 dcu ob 001 0 eng | ||
| 010 | |a 2017005242 | ||
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| 020 | |z 9781555819385 (hardcover) | ||
| 020 | |a 9781523112579 |q (electronic bk.) | ||
| 020 | |a 1523112573 |q (electronic bk.) | ||
| 020 | |z 1555819389 |q (hardcover) | ||
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| 035 | |a (OCoLC)971615463 |z (OCoLC)1066653154 |z (OCoLC)1097107056 |z (OCoLC)1132222952 |z (OCoLC)1156357737 | ||
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| 049 | |a UAMI | ||
| 100 | 1 | |a Matthews, Karl R., |e author. | |
| 245 | 1 | 0 | |a Food microbiology : |b an introduction / |c Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey. |
| 250 | |a 4th edition. | ||
| 264 | 1 | |a Washington, DC : |b ASM Press, |c [2017] | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Revision of: Food microbiology / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | |a Description based on print version record and CIP data provided by publisher. | ||
| 505 | 0 | |a Section 1 : Basics of food microbiology. The trajectory of food microbiology -- Microbial growth, survival, and death in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Section 2 : Foodborne pathogenic bacteria. Regulatory issues -- Bacillus cereus -- Campylobacter species -- Clostridium botulinum -- Clostridium perfringens -- Enterohemorrhagic Escherichia coli -- Listeria monocytogenes -- Salmonella species -- Shigella species -- Staphylococcus aureus -- Vibrio species -- Yersinia enterocolitica -- Section 3 : Other microbes important in food. Lactic acid bacteria and their fermentation products -- Yeast-based and other fermentations -- Spoilage organisms -- Molds -- Parasites -- Viruses and prions -- Section 4 : Control of microorganisms in food. Chemical antimicrobials -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Nonthermal processing -- Sanitation and related practices. | |
| 520 | |a Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 1 | 2 | |a Food Microbiology |
| 650 | 6 | |a Aliments |x Microbiologie. | |
| 650 | 7 | |a Food |x Microbiology |2 fast | |
| 655 | 0 | |a Electronic books. | |
| 700 | 1 | |a Kniel, Kalmia E., |e author. | |
| 700 | 1 | |a Montville, Thomas J., |e author. | |
| 758 | |i has work: |a Food microbiology Vol 1 Vol 2 (Text) |1 https://id.oclc.org/worldcat/entity/E39PCXfbJBKVMRhxqhhQg68y8d |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Matthews, Karl R., author. |t Food microbiology |b 4th edition. |d Washington, DC : ASM Press, [2017] |z 9781555819385 |w (DLC) 2017003891 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5042348 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL7147386 | ||
| 938 | |a YBP Library Services |b YANK |n 301006221 | ||
| 938 | |a YBP Library Services |b YANK |n 13188098 | ||
| 938 | |a EBSCOhost |b EBSC |n 2327379 | ||
| 994 | |a 92 |b IZTAP | ||