Microbiological control for foods and agricultural products:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | German English French |
| Veröffentlicht: |
New York [u.a.]
VCH
1995
|
| Schriftenreihe: | Analysis and control methods for foods and agricultural products
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | XXIV, 542 S. |
| ISBN: | 1560816732 |
Internformat
MARC
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| 130 | 0 | |a Le contrôle microbiologique | |
| 245 | 1 | 0 | |a Microbiological control for foods and agricultural products |c ed. by C. M. Bourgeois and J.-Y. Leveau. Transl. by Stephen Davids. Ed. for the engl. language ed. Daniel Y. C. Fung |
| 264 | 1 | |a New York [u.a.] |b VCH |c 1995 | |
| 300 | |a XXIV, 542 S. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Analysis and control methods for foods and agricultural products | |
| 500 | |a Literaturangaben | ||
| 650 | 7 | |a Levensmiddelen |2 gtt | |
| 650 | 7 | |a Microbiologie |2 gtt | |
| 650 | 4 | |a Food adulteration and inspection | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Microbiology | |
| 650 | 0 | 7 | |a Methode |0 (DE-588)4038971-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |2 gnd |9 rswk-swf |
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| 689 | 1 | 1 | |a Methode |0 (DE-588)4038971-6 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Bourgois, C. M. |e Sonstige |4 oth | |
| 700 | 1 | |a Fung, Daniel Y. C. |e Sonstige |4 oth | |
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Datensatz im Suchindex
| _version_ | 1807320845728612352 |
|---|---|
| adam_text |
CONTENTS
PART
I.
GENERAL
AND
BASIC
TECHNIQUES
1.
RAPID
METHODS
AND
AUTOMATION
IN
FOOD
MICROBIOLOGY:
AN
UPDATE
3
DANIEL
Y.
C.
FUNG
1.1
INTRODUCTION
3
1.2
IMPROVEMENTS
IN
SAMPLING
AND
SAMPLE
PREPARATION
4
1.3
ALTERNATIVE
METHODS
FOR
VIABLE
CELL
COUNT
PROCEDURE
6
1.4
NEW
METHODS
FOR
ESTIMATION
OF
MICROBIAL
POPULATIONS
AND
BIOMASS
10
1.5
MINIATURIZED
MICROBIOLOGICAL
TECHNIQUES
14
1.6
NEW
AND
NOVEL
TECHNIQUES
15
1.7
CONCLUSION
18
REFERENCES
18
2.
BASIC
PRINCIPLES
OF
INDUSTRIAL
MICROBIOLOGICAL
TESTING
AND
USES
OF
ITS
FINDINGS
23
C.
M.
BOURGEOIS,
J.
J.
CLERET
2.1
AIMS
AND
REQUIREMENTS
OF
INDUSTRIAL
MICROBIOLOGICAL
TESTING
24
2.2
IMPLEMENTATION
OF
INDUSTRIAL
TESTING
24
2.3
USES
OF
TEST
RESULTS
28
REFERENCES
32
VIII
CONTENTS
3.
SAMPLE
REMOVAL,
TRANSPORT,
AND
PREPARATION
35
C.
M.
BOURGEOIS,
A.
PLUSQUELLEC
3.1
SAMPLE
COLLECTION
35
3.2
SAMPLE
TRANSPORTATION
AND
PRESERVATION
37
3.3
GRINDING
OF
SOLID
FOOD
SAMPLES
38
3.4
SURFACE
SAMPLING
41
3.5
ADJUSTING
MICROBIAL
CONCENTRATIONS
TO
ANALYTICAL
NEEDS:
DILUTION
AND
CONCENTRATION
42
REFERENCES
44
4.
RAPID
METHODS
OF
ENUMERATING
MICROORGANISMS
47
C.
M.
BOURGEOIS,
R.
MALCOSTE
4.1
MICROSCOPIC
DETECTION
AND
ENUMERATION
47
4.2
ESTIMATION
OF
VIABLE
FLORA
BY
CULTURE
IN
OR
ON
SOLID
MEDIA
52
4.3
METHODS
OF
EVALUATING
THE
MOST
PROBABLE
NUMBER
(MPN)
OF
MICROORGANISMS
BY
STATISTICAL
EXAMINATION
OF
THE
NUMBERS
OF
POSITIVE
RESPONSES
TO
GROWTH
TESTS
58
4.4
ELECTRONIC
COUNTING
OF
CELLS
AND
FLOW
CYTOMETRY
66
4.5
CONCLUSION
68
REFERENCES
68
5.
EVALUATION
OF
MICROFLORA
BY
NONMICROBIOLOGICAL
TECHNIQUES
73
C.
M.
BOURGEOIS,
P.
MAFART
5.1
GENERAL
PRINCIPLES
73
5.2
DETECTION
TARGETS
74
5.3
SPECTROSCOPY
75
5.4
ELECTROCHEMISTRY
83
5.5
OTHER
PROCESSES
87
5.6
CONCLUSION
89
REFERENCES
89
6.
IDENTIFICATION
97
MARIELLE
BOUIX,
J.-Y.
LEVEAU
6.1
THE
EXAMINATION
OF
CULTURAL
TRAITS
97
6.2
THE
EXAMINATION
OF
CELL
MORPHOLOGICAL
AND
STRUCTURAL
TRAITS
98
CONTENTS
IX
6.3
THE
EXAMINATION
OF
SEXUAL
TRAITS
99
6.4
THE
EXAMINATION
OF
BIOCHEMICAL
AND
PHYSIOLOGICAL
TRAITS
99
6.5
THE
EXAMINATION
OF
GENETIC
TRAITS
104
6.6
THE
EXAMINATION
OF
IMMUNOLOGICAL
TRAITS
105
6.7
THE
EXAMINATION
OF
PATHOGENIC
CAPABILITIES
106
6.8
USE
OF
RESULTS
106
REFERENCES
107
SUGGESTED
READINGS,
CHAPTERS
2-6
107
7.
MICROBIOLOGICAL
APPLICATIONS
OF
IMMUNOLOGY
109
FLORENCE
HUMBERT,
CECILE
LAHELLEC
7.1
INTRODUCTION
109
7.2
PRECIPITATION
110
7.3
AGGLUTINATION
112
7.4
IMMUNOFLUORESCENCE
114
7.5
ELISA
115
7.6
RADIOIMMUNOLOGY
116
REFERENCES
117
8.
IDENTIFICATION
OF
MICROORGANISMS
BY
NUCLEIC
ACID
PROBE
HYBRIDIZATION
119
ALINE
LONVAUD-FUNEL
8.1
INTRODUCTION
119
8.2
THE
PRINCIPLE
OF
MOLECULAR
HYBRIDIZATION
120
8.3
RADIOACTIVE
PROBES
AND
COLD
PROBES:
DETECTION
PRINCIPLES
121
8.4
PRINCIPLES
OF
LABELED
NUCLEOTIDE
INCORPORATION
125
8.5
HYBRIDIZATION
PROTOCOLS
127
8.6
TECHNICAL
DEVELOPMENTS
132
8.7
FOOD
APPLICATIONS
133
8.8
CONCLUSION
136
REFERENCES
136
9.
MECHANIZATION
AND
AUTOMATION
OF
TECHNIQUES
139
R.
GRAPPIN,
CHRISTINE
PITON
9.1
INTRODUCTION
139
9.2
THE
AIM
OF
AUTOMATION
140
9.3
THE
LIMITATIONS
OF
AUTOMATION
141
9.4
CONCLUSION
146
REFERENCES
147
X
CONTENTS
10.
PREDICTION
OF
PRODUCT
LIFE
SPAN
151
C.
M.
BOURGEOIS
10.1
THE
VALUE
AND
IMPORTANCE
OF
SUCH
PREDICTIONS
151
10.2
PREDICTIVE
MICROBIOLOGY
152
10.3
MODELIZING
THE
EFFECT
OF
TEMPERATURE
153
10.4
MULTIFACTORIAL
MODELS
157
10.5
PREDICTION
OF
THE
LIFE
SPAN
OF
A
MANUFACTURED
PRODUCT
161
10.6
PREDICTION
OF
THE
POTENTIAL
LIFE
SPAN
OF
A
NEW
PRODUCT
164
10.7
FUTURE
POSSIBILITIES
165
REFERENCES
165
SUGGESTED
READINGS,
CHAPTERS
7-10
167
PART
II.
METHODS
OF
EVALUATION
OF
VARIOUS
TECHNOLOGICALLY
SIGNIFICANT
MICROFLORA
11.
TOTAL
AEROBIC
MESOPHILIC
MICROFLORA
175
C.
M.
BOURGEOIS
11.1
VALUE
OF
THE
TOTAL
AEROBIC
MESOPHILIC
MICROFLORA
COUNT
AS
AN
INDICATOR
175
11.2
COUNTING
METHODS
176
11.3
METHODS
OF
OVERALL
EVALUATION
178
REFERENCES
179
12.
PSYCHROTROPHIC
MICROFLORA
181
CECILE
LAHELLEC,
P.
COLIN
12.1
INTRODUCTION
181
12.2
TECHNIQUES
FOR
THE
EXAMINATION
OF
PSYCHROTROPHIC
BACTERIA
182
12.3
APPENDIX
187
REFERENCES
187
13.
THE
LACTIC
MICROFLORA
189
J.-Y.
LEVEAU,
MARIELLE
BOUIX,
H.
DE
ROISSART
13.1
DEFINITION,
CLASSIFICATION,
AND
GENERAL
PROPERTIES
189
13.2
COMMON
TECHNIQUES
OF
EXAMINATION
192
CONTENTS
XI
13.3
THE
EXAMINATION
OF
DIFFERENT
GENERA
205
REFERENCES
221
14.
BACTERIOPHAGES
OF
LACTIC
STARTERS:
DETECTION
AND
ENUMERATION
227
J.-P.
ACCOLAS,
MARIE-CHRISTINE
CHOPIN,
G.
K.
Y
LIMSOWTIN
14.1
REVIEW
OF
THE
CHARACTERISTICS
OF
BACTERIOPHAGES
227
14.2
REVIEW
OF
METHODS:
MEANING
AND
SIGNIFICANCE
OF
RESULTS
230
14.3
RECOMMENDED
METHODS
238
REFERENCES
244
SUGGESTED
READINGS,
CHAPTERS
11-14
246
15.
THE
YEASTS
249
MARIELLE
BOUIX,
J.-Y.
LEVEAU
15.1
INTRODUCTION
249
GENERAL
CHARACTERISTICS
OF
YEASTS
250
15.2
DEFINITION
AND
CLASSIFICATION
OF
YEASTS
250
15.3
BIOLOGICAL
CHARACTERISTICS
252
15.4
PHYSIOLOGICAL
CHARACTERISTICS
253
15.5
GENETIC
CHARACTERISTICS
257
15.6
ECOLOGICAL
CHARACTERISTICS
AND
CONSEQUENCES
OF
YEAST
DEVELOPMENT
258
YEAST
EXAMINATION
TECHNIQUES
260
15.7
DETECTION
AND
CULTURE
TECHNIQUES
260
15.8
IDENTIFICATION
TECHNIQUES
264
15.9
FINE
DIFFERENTIATION
TECHNIQUE
272
REFERENCES
274
SUGGESTED
READINGS
275
16.
THE
MOLDS
277
C.
MOREAU
16.1
MOLDS
IN
THE
FOOD
INDUSTRY
277
16.2
METHODS
OF
ANALYSIS
279
16.3
TYPES
OF
ANALYSES
PERFORMED
283
16.4
IDENTIFICATION
OF
MOLDS
287
16.5
EXPRESSION
OF
RESULTS
287
16.6
EXPERIMENTAL
STUDIES
AND
PROSPECTS
FOR
IMPROVED
DEFENSE
AGAINST
MOLD
INFECTIONS
288
16.7
CONCLUSION
289
XII
CONTENTS
PART
III.
EVALUATION
METHODS
FOR
MICROFLORA
OF
SANITARY
INCIDENCE
17.
INDICATORS
OF
FECAL
CONTAMINATION
293
M.
V.
CATSARAS
17.1
BASIS
FOR
THE
USE
OF
INDICATOR
MICROORGANISMS
AND
THE
JUSTIFICATION
OF
THEIR
CHOICE
293
17.2
COLIFORMS
AND
E.
COLI
294
17.3
THE
ENTEROBACTERIA
297
17.4
THE
FECAL
STREPTOCOCCI
298
17.5
THE
SULFITE-REDUCING
CLOSTRIDIUM
SPECIES
300
17.6
CONCLUSION
300
17.7
APPENDIX
301
REFERENCES
304
SUGGESTED
READINGS
305
18.
THE
GENUS
SALMONELLA
309
J.
GLEDEL,
BEATRIX
CARBION
18.1
DEFINITION
309
18.2
PRINCIPAL
BIOCHEMICAL
TRAITS
309
18.3
ANTIGENIC
STRUCTURE
310
18.4
TAXONOMY
311
18.5
THE
KAUFFMANN
WHITE
SCHEME
313
18.6
COMPLEMENTARY
DISTINCTIVE
TRAITS
314
18.7
EPIDEMIOLOGY-PATHOGENIC
POTENTIAL
315
18.8
DETECTION
OF
SALMONELLA
IN
FOODS
316
REFERENCES
321
SUGGESTED
READINGS
323
19.
THE
GENUS
CAMPYLOBACTER
325
M.
CATTEAU
19.1
CULTURE
CONDITIONS
AND
IDENTIFICATION
325
19.2
PATHOGENIC
POTENTIAL
326
19.3
ANALYSIS
OF
CAMPYLOBACTER
IN
FOODS
329
19.4
OCCURRENCE
IN
THE
ENVIRONMENT
AND
IN
FOODS
-
EPIDEMIOLOGY
330
19.5
CONCLUSION
332
REFERENCES
332
SUGGESTED
READINGS
333
CONTENTS
XIII
20.
THE
GENUS
YERSINIA
335
M.
CATTEAU
20.1
TAXONOMY
335
20.2
PATHOGENIC
POTENTIAL
338
20.3
ANALYSIS
FOR
YERSINIA
ENTEROCOLITICA
IN
FOODS
341
20.4
INCIDENCE
OF
Y.
ENTEROCOLITICA
IN
FOOD
PRODUCTS
342
REFERENCES
344
SUGGESTED
READINGS
344
21.
THE
GENUS
CLOSTRIDIUM
AND
THE
SULFITE-REDUCING
ANAEROBES
347
MARTINE
POUMEYROL,
J.
BILLON
21.1
CLOSTRIDIUM
PERFRINGENS
347
21.2
CLOSTRIDIUM
BOTULINUM
353
REFERENCES
358
SUGGESTED
READINGS
359
22.
COAGULASE-POSITIVE
STAPHYLOCOCCI
361
MARIE-LAURE
DE
BUYSER
22.1
TAXONOMIC
POSITION
361
22.2
SIGNIFICANCE
OF
THE
PRESENCE
OF
COAGULASE-POSITIVE
STAPHYLOCOCCI
IN
FOODS
362
22.3
CHARACTERIZATION
OF
ENTEROTOXIGENIC
STAPHYLOCOCCI
362
22.4
DETECTION
AND
ENUMERATION
363
22.5
IDENTIFICATION
366
22.6
INTERPRETATION
OF
RESULTS
367
REFERENCES
369
SUGGESTED
READINGS
370
23.
THE
GENUS
LISTERIA
373
M.
CATTEAU
23.1
TAXONOMY-IDENTIFICATION
373
23.2
SEROTYPING
375
23.3
LYSOTYPING
375
23.4
PATHOGENIC
POTENTIAL
375
23.5
EPIDEMIOLOGY
375
23.6
CONTAMINATED
FOODS
AND
MULTIPLICATION
OF
L.
MONOCYTOGENES
377
23.7
DETECTION
OF
LISTERIA
IN
FOODS
377
XIV
CONTENTS
23.8
METHOD
OF
DETECTION
OF
LISTERIA
MONOCYTOGENES
IN
CHEESES
378
23.9
APPENDIX:
FORMULAS
OF THE
MEDIA
USED
380
REFERENCES
380
SUGGESTED
READINGS
381
PART
IV.
MICROBIOLOGICAL
TESTING
OF
STARTING
MATERIALS
AND
FINISHED
PRODUCTS
24.
WATER
385
A.
PLUSQUELLEC
24.1
DEFINITION
385
24.2
REGULATION
OF
THE
BACTERIOLOGICAL
QUALITY
OF
WATER
386
24.3
BACTERIOLOGICAL
ANALYSIS
387
24.4
INTERPRETATION
OF
RESULTS
392
25.
MILK
AND
DAIRY
PRODUCTS
395
A.
PLUSQUELLEC
25.1
TESTING
OF
RAW
MILK
AT
THE
POINT
OF
COLLECTION
395
25.2
MICROBIOLOGICAL
TESTING
IN
MILK
PROCESSING
399
25.3
MICROBIOLOGICAL
TESTING
OF
DISTRIBUTED
DAIRY
PRODUCTS
406
26.
BEER
AND
SOFT
BEVERAGES
415
A.
PLUSQUELLEC
26.1
INTRODUCTION
415
26.2
MICROBIAL
CONTAMINATIONS
OF
BEER
415
26.3
MICROBIOLOGICAL
TESTING
416
26.4
ANALYSIS
OF
SOFT
BEVERAGES
418
27.
MEAT
AND
MEAT
PRODUCTS
421
A.
PLUSQUELLEC
27.1
INTRODUCTION
421
27.2
CHARACTERISTICS
OF
ANIMAL
MUSCLE
422
27.3
MICROBIOLOGICAL
CHARACTERISTICS
OF
MEAT
422
CONTENTS
XV
27.4
ENDOGENOUS
INFECTIONS
422
27.5
SPOILAGE
OF
MEAT
423
27.6
MICROBIOLOGICAL
TESTING
426
27.7
REGULATIONS,
MICROBIOLOGICAL
STANDARDS
427
28.
EGGS
AND
EGG
PRODUCTS
431
A.
PLUSQUELLEC
28.1
CONTAMINATION
OF
EGGS
431
28.2
BACTERIOLOGICAL
ANALYSIS
432
28.3
REGULATION
OF
BACTERIOLOGICAL
QUALITY
434
29.
FISHERIES
PRODUCTS:
FISH,
CRUSTACEANS,
AND
SHELLFISH
437
A.
PLUSQUELLEC
29.1
BACTERIOLOGICAL
QUALITY
OF
FISH
AND
FISHERIES
PRODUCTS
437
29.2
SPOILAGE
PROCESSES
OF
FISHERIES
PRODUCTS
439
29.3
TESTING
440
30.
VEGETABLE
PRODUCTS
445
A.
PLUSQUELLEC
30.1
INTRODUCTION
445
30.2
CHARACTERISTICS
OF
FRUITS
AND
VEGETABLES
445
30.3
SPOILAGE
OF
FRUITS
AND
VEGETABLES
447
30.4
MICROBIOLOGICAL
TESTING
449
30.5
REGULATION
450
30.6
DEHYDRATED
PLANT
PRODUCTS
450
30.7
MINIMALLY
PROCESSED
VEGETABLES
451
31.
PREPARED
MEALS
455
A.
PLUSQUELLEC
31.1
DEFINITION
455
31.2
MICROBIOLOGICAL
PROBLEMS
POSED
BY
PREPARED
MEALS
456
31.3
CONDITIONS
REQUIRED
FOR
GOOD
BACTERIOLOGICAL
QUALITY
456
31.4
MICROBIOLOGICAL
TESTING
458
31.5
REGULATORY
CRITERIA
459
XVI
CONTENTS
32.
PRESERVES
AND
SEMIPRESERVES
461
A.
PLUSQUELLEC
32.1
DEFINITIONS
461
32.2
ROLE
OF
THE
TESTING
LABORATORY
462
32.3
STABILITY
TESTING
462
32.4
STERILITY
TESTING
464
32.5
SEMIPRESERVES
467
33.
TESTING
OF
INTERMEDIATE
MOISTURE
FOODS
469
LAURENCE
LESAGE,
D.
RICHARD-MOLARD
33.1
INTERMEDIATE
MOISTURE
FOODS
469
33.2
MICROBIOLOGICAL
TESTING
OF
IMFS
471
33.3
BIOCHEMICAL
TESTS
478
33.4
CONCLUSION
480
33.5
APPENDIX:
CULTURE
MEDIA
480
REFERENCES,
PART
IV
486
SUGGESTED
READINGS,
CHAPTERS
24-26
489
SUGGESTED
READINGS,
CHAPTERS
27-33
491
PART
V.
MISCELLANEOUS
APPLICATIONS
OF
MICROBIOLOGICAL
TESTING
34.
TESTING
OF
STARTER
CULTURES
FOR
PURITY
497
T.
GERMAIN,
A.
MICLO
34.1
GENERAL
ASPECTS
OF
TESTING
497
34.2
CONVENTIONAL
METHODS
498
34.3
ACCELERATED
CONVENTIONAL
METHODS
505
34.4
RAPID
TECHNIQUES
506
34.5
CONCLUSION
510
REFERENCES
511
35.
MICROBIOLOGICAL
MONITORING
OF
FACTORY
EQUIPMENT,
ATMOSPHERE,
AND
PERSONNEL
515
A.
PLUSQUELLEC,
J.
Y.
LEVEAU
35.1
INTRODUCTION
515
35.2
MICROORGANISMS
ANALYZED
516
35.3
TESTING
OF
EQUIPMENT
AND
WORK
AREAS
516
CONTENTS
XVII
35.4
ATMOSPHERIC
TESTING
525
35.5
TESTING
AT
THE
LEVEL
OF PERSONNEL
526
35.6
CONCLUSION
527
REFERENCES
528
SUGGESTED
READINGS,
CHAPTERS
34
AND
35
528
SUGGESTED
READINGS,
GENERAL
INTEREST
529
INDEX
531 |
| any_adam_object | 1 |
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| bvnumber | BV010284365 |
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| dewey-full | 363.19/26 |
| dewey-hundreds | 300 - Social sciences |
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| dewey-raw | 363.19/26 |
| dewey-search | 363.19/26 |
| dewey-sort | 3363.19 226 |
| dewey-tens | 360 - Social problems and services; associations |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Soziologie |
| format | Book |
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| id | DE-604.BV010284365 |
| illustrated | Not Illustrated |
| indexdate | 2024-08-14T00:31:11Z |
| institution | BVB |
| isbn | 1560816732 |
| language | German English French |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-006843501 |
| oclc_num | 32051318 |
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| physical | XXIV, 542 S. |
| publishDate | 1995 |
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| publisher | VCH |
| record_format | marc |
| series2 | Analysis and control methods for foods and agricultural products |
| spelling | Le contrôle microbiologique Microbiological control for foods and agricultural products ed. by C. M. Bourgeois and J.-Y. Leveau. Transl. by Stephen Davids. Ed. for the engl. language ed. Daniel Y. C. Fung New York [u.a.] VCH 1995 XXIV, 542 S. txt rdacontent n rdamedia nc rdacarrier Analysis and control methods for foods and agricultural products Literaturangaben Levensmiddelen gtt Microbiologie gtt Food adulteration and inspection Food Analysis Food Microbiology Methode (DE-588)4038971-6 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 s DE-604 Methode (DE-588)4038971-6 s Bourgois, C. M. Sonstige oth Fung, Daniel Y. C. Sonstige oth DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006843501&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Microbiological control for foods and agricultural products Levensmiddelen gtt Microbiologie gtt Food adulteration and inspection Food Analysis Food Microbiology Methode (DE-588)4038971-6 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| subject_GND | (DE-588)4038971-6 (DE-588)4034896-9 |
| title | Microbiological control for foods and agricultural products |
| title_alt | Le contrôle microbiologique |
| title_auth | Microbiological control for foods and agricultural products |
| title_exact_search | Microbiological control for foods and agricultural products |
| title_full | Microbiological control for foods and agricultural products ed. by C. M. Bourgeois and J.-Y. Leveau. Transl. by Stephen Davids. Ed. for the engl. language ed. Daniel Y. C. Fung |
| title_fullStr | Microbiological control for foods and agricultural products ed. by C. M. Bourgeois and J.-Y. Leveau. Transl. by Stephen Davids. Ed. for the engl. language ed. Daniel Y. C. Fung |
| title_full_unstemmed | Microbiological control for foods and agricultural products ed. by C. M. Bourgeois and J.-Y. Leveau. Transl. by Stephen Davids. Ed. for the engl. language ed. Daniel Y. C. Fung |
| title_short | Microbiological control for foods and agricultural products |
| title_sort | microbiological control for foods and agricultural products |
| topic | Levensmiddelen gtt Microbiologie gtt Food adulteration and inspection Food Analysis Food Microbiology Methode (DE-588)4038971-6 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| topic_facet | Levensmiddelen Microbiologie Food adulteration and inspection Food Analysis Food Microbiology Methode Lebensmittelmikrobiologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006843501&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | UT lecontrolemicrobiologique AT bourgoiscm microbiologicalcontrolforfoodsandagriculturalproducts AT fungdanielyc microbiologicalcontrolforfoodsandagriculturalproducts |