Food microbiology: an introduction
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Washington, D.C.
ASM Press
c2012
|
| Ausgabe: | 3rd ed |
| Schlagworte: | |
| Beschreibung: | Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008 Includes bibliographical references and index |
| Beschreibung: | xxii, 547 p. |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV044566332 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 171103s2012 |||| o||u| ||||||eng d | ||
| 035 | |a (ZDB-30-PAD)EBC1701638 | ||
| 035 | |a (ZDB-89-EBL)EBL1701638 | ||
| 035 | |a (ZDB-38-EBR)ebr10660534 | ||
| 035 | |a (OCoLC)881611430 | ||
| 035 | |a (DE-599)BVBBV044566332 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 100 | 1 | |a Montville, Thomas J. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food microbiology |b an introduction |c Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel |
| 250 | |a 3rd ed | ||
| 264 | 1 | |a Washington, D.C. |b ASM Press |c c2012 | |
| 300 | |a xxii, 547 p. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008 | ||
| 500 | |a Includes bibliographical references and index | ||
| 505 | 0 | |a section 1. Basics of food microbiology -- section 2. Foodborne pathogenic bacteria -- section 3. Other microbes important in food -- section 4. Control of microorganisms in food | |
| 650 | 4 | |a Food |x Microbiology | |
| 650 | 0 | 7 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 700 | 1 | |a Matthews, Karl R. |e Sonstige |4 oth | |
| 700 | 1 | |a Kniel, Kalmia E. |e Sonstige |4 oth | |
| 710 | 2 | |a American Society for Microbiology |e Sonstige |4 oth | |
| 912 | |a ZDB-30-PAD | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-029964857 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804177942596550656 |
|---|---|
| any_adam_object | |
| author | Montville, Thomas J. |
| author_facet | Montville, Thomas J. |
| author_role | aut |
| author_sort | Montville, Thomas J. |
| author_variant | t j m tj tjm |
| building | Verbundindex |
| bvnumber | BV044566332 |
| collection | ZDB-30-PAD |
| contents | section 1. Basics of food microbiology -- section 2. Foodborne pathogenic bacteria -- section 3. Other microbes important in food -- section 4. Control of microorganisms in food |
| ctrlnum | (ZDB-30-PAD)EBC1701638 (ZDB-89-EBL)EBL1701638 (ZDB-38-EBR)ebr10660534 (OCoLC)881611430 (DE-599)BVBBV044566332 |
| edition | 3rd ed |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01684nmm a2200421zc 4500</leader><controlfield tag="001">BV044566332</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">171103s2012 |||| o||u| ||||||eng d</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-30-PAD)EBC1701638</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-89-EBL)EBL1701638</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-38-EBR)ebr10660534</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)881611430</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV044566332</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Montville, Thomas J.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food microbiology</subfield><subfield code="b">an introduction</subfield><subfield code="c">Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">3rd ed</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Washington, D.C.</subfield><subfield code="b">ASM Press</subfield><subfield code="c">c2012</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xxii, 547 p.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">section 1. Basics of food microbiology -- section 2. Foodborne pathogenic bacteria -- section 3. Other microbes important in food -- section 4. Control of microorganisms in food</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Microbiology</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelmikrobiologie</subfield><subfield code="0">(DE-588)4034896-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittelmikrobiologie</subfield><subfield code="0">(DE-588)4034896-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Matthews, Karl R.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kniel, Kalmia E.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="710" ind1="2" ind2=" "><subfield code="a">American Society for Microbiology</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-30-PAD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-029964857</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield></record></collection> |
| id | DE-604.BV044566332 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:56:06Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029964857 |
| oclc_num | 881611430 |
| open_access_boolean | |
| physical | xxii, 547 p. |
| psigel | ZDB-30-PAD |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | ASM Press |
| record_format | marc |
| spelling | Montville, Thomas J. Verfasser aut Food microbiology an introduction Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel 3rd ed Washington, D.C. ASM Press c2012 xxii, 547 p. txt rdacontent c rdamedia cr rdacarrier Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008 Includes bibliographical references and index section 1. Basics of food microbiology -- section 2. Foodborne pathogenic bacteria -- section 3. Other microbes important in food -- section 4. Control of microorganisms in food Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 s 1\p DE-604 Matthews, Karl R. Sonstige oth Kniel, Kalmia E. Sonstige oth American Society for Microbiology Sonstige oth 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Montville, Thomas J. Food microbiology an introduction section 1. Basics of food microbiology -- section 2. Foodborne pathogenic bacteria -- section 3. Other microbes important in food -- section 4. Control of microorganisms in food Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| subject_GND | (DE-588)4034896-9 |
| title | Food microbiology an introduction |
| title_auth | Food microbiology an introduction |
| title_exact_search | Food microbiology an introduction |
| title_full | Food microbiology an introduction Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel |
| title_fullStr | Food microbiology an introduction Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel |
| title_full_unstemmed | Food microbiology an introduction Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel |
| title_short | Food microbiology |
| title_sort | food microbiology an introduction |
| title_sub | an introduction |
| topic | Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| topic_facet | Food Microbiology Lebensmittelmikrobiologie |
| work_keys_str_mv | AT montvillethomasj foodmicrobiologyanintroduction AT matthewskarlr foodmicrobiologyanintroduction AT knielkalmiae foodmicrobiologyanintroduction AT americansocietyformicrobiology foodmicrobiologyanintroduction |