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Food Microbiology:

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Bibliographic Details
Main Author:	Adams, Martin R (Author)
Format:	Electronic eBook
Language:	English
Published:	Cambridge Royal Society of Chemistry 2007
Edition:	3rd New ed
Subjects:	Food Microbiology Food > Microbiology Lebensmittelmikrobiologie Lehrbuch
Online Access:	BHS01 BSB01 BTU01 BTW01 DMM01 FAN01 FAW01 FAW02 FHA01 FHD01 FHM01 FHN01 FHR01 FKE01 FLA01 FWS01 FWS02 HWR01 LCO01 SAB01 SAM01 SBG01 SBR01 SND01 TUM01 UBA01 UBG01 UBM01 UBR01 UBT01 UBW01 UER01 UPA01 Volltext
Item Description:	This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology, This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the 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 foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists
Physical Description:	1 Online-Ressource (480 p.) 132 b&w, ill
ISBN:	1847557945 9781847557940

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Record in the Search Index

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dewey-tens	660 - Chemical engineering
discipline	Chemie / Pharmazie Biologie Lebensmitteltechnologie
edition	3rd New ed
format	Electronic eBook
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genre	(DE-588)4123623-3 Lehrbuch gnd-content
genre_facet	Lehrbuch
id	DE-604.BV037195437
illustrated	Not Illustrated
indexdate	2025-02-20T06:47:18Z
institution	BVB
isbn	1847557945 9781847557940
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-021109799
oclc_num	873741325
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 (480 p.) 132 b&w, ill
psigel	ZDB-1-RSE
publishDate	2007
publishDateSearch	2007
publishDateSort	2007
publisher	Royal Society of Chemistry
record_format	marc
spellingShingle	Adams, Martin R Food Microbiology 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 Martin R Adams, Maurice O Moss
title_fullStr	Food Microbiology Martin R Adams, Maurice O Moss
title_full_unstemmed	Food Microbiology Martin R Adams, Maurice O Moss
title_short	Food Microbiology
title_sort	food microbiology
topic	Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd
topic_facet	Food Microbiology Lebensmittelmikrobiologie Lehrbuch
url	http://www.rsc.org/publishing/ebooks/2007/9780854042845.asp
work_keys_str_mv	AT adamsmartinr foodmicrobiology AT mossmauriceo foodmicrobiology

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