Verfügbarkeit: Food microbiology

Food microbiology:

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Bibliographische Detailangaben
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Cambridge Royal Society of Chemistry 2000 [distributor] RSC Distribution Services]
Ausgabe:	2nd rev. ed
Schlagworte:	Lebensmittelmikrobiologie Lehrbuch
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Beschreibung:	This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas
Beschreibung:	1 Online-Ressource (494 p.)
ISBN:	1847550886 9781847550880

Internformat

MARC


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genre	1\p (DE-588)4123623-3 Lehrbuch gnd-content
genre_facet	Lehrbuch
id	DE-604.BV037195264
illustrated	Not Illustrated
indexdate	2024-08-01T11:43:41Z
institution	BVB
isbn	1847550886 9781847550880
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-021109626
oclc_num	873739169
open_access_boolean
owner	DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768
owner_facet	DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768
physical	1 Online-Ressource (494 p.)
psigel	ZDB-1-RSE
publishDate	2000
publishDateSearch	2000
publishDateSort	2000
publisher	Royal Society of Chemistry [distributor] RSC Distribution Services]
record_format	marc
spellingShingle	Food microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd
subject_GND	(DE-588)4034896-9 (DE-588)4123623-3
title	Food microbiology
title_auth	Food microbiology
title_exact_search	Food microbiology
title_full	Food microbiology
title_fullStr	Food microbiology
title_full_unstemmed	Food microbiology
title_short	Food microbiology
title_sort	food microbiology
topic	Lebensmittelmikrobiologie (DE-588)4034896-9 gnd
topic_facet	Lebensmittelmikrobiologie Lehrbuch
url	http://www.rsc.org/publishing/ebooks/2000/9780854046119.asp

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