Food microbiology:
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge
Royal Society of Chemistry
2008
|
| Edition: | 3rd ed |
| Subjects: | |
| Item Description: | Print version record |
| Physical Description: | 1 online resource (xiv, 463 pages) illustrations |
| ISBN: | 9781847557940 1847557945 |
Staff View
MARC
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| 245 | 1 | 0 | |a Food microbiology |c Martin R. Adams and Maurice O. Moss |
| 250 | |a 3rd ed | ||
| 264 | 1 | |a Cambridge |b Royal Society of Chemistry |c 2008 | |
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| 505 | 8 | |a 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 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
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| 650 | 7 | |a Chemistry |2 bicssc | |
| 650 | 7 | |a Microbiology (non-medical) |2 bicssc | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Food |x Microbiology | |
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Record in the Search Index
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| author | Adams, M. R. |
| author_facet | Adams, M. R. |
| author_role | aut |
| author_sort | Adams, M. R. |
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| building | Verbundindex |
| bvnumber | BV045342544 |
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| contents | 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 |
| ctrlnum | (ZDB-4-ENC)ocn228107975 (OCoLC)228107975 (DE-599)BVBBV045342544 |
| dewey-full | 664.001579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001579 |
| dewey-search | 664.001579 |
| dewey-sort | 3664.001579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie |
| edition | 3rd ed |
| format | Electronic eBook |
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| indexdate | 2024-07-10T08:15:27Z |
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| isbn | 9781847557940 1847557945 |
| language | English |
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| spelling | Adams, M. R. Verfasser aut Food microbiology Martin R. Adams and Maurice O. Moss 3rd ed Cambridge Royal Society of Chemistry 2008 1 online resource (xiv, 463 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Print version record 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Microbiology fast Lebensmittelmikrobiologie gnd Lehrbuch gnd Teknisk mikrobiologi sao Livsmedel / mikrobiologi sao Chemistry bicssc Microbiology (non-medical) bicssc Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf 1\p (DE-588)4123623-3 Lehrbuch gnd-content Lebensmittelmikrobiologie (DE-588)4034896-9 s 2\p DE-604 Moss, M. O. Sonstige oth Erscheint auch als Druck-Ausgabe Adams, M.R. Food microbiology 3rd ed Cambridge, UK : RSC Pub., 2008 9780854042845 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Adams, M. R. 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Microbiology fast Lebensmittelmikrobiologie gnd Lehrbuch gnd Teknisk mikrobiologi sao Livsmedel / mikrobiologi sao Chemistry bicssc Microbiology (non-medical) bicssc 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 and Maurice O. Moss |
| title_fullStr | Food microbiology Martin R. Adams and Maurice O. Moss |
| title_full_unstemmed | Food microbiology Martin R. Adams and Maurice O. Moss |
| title_short | Food microbiology |
| title_sort | food microbiology |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Microbiology fast Lebensmittelmikrobiologie gnd Lehrbuch gnd Teknisk mikrobiologi sao Livsmedel / mikrobiologi sao Chemistry bicssc Microbiology (non-medical) bicssc Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food / Microbiology Lebensmittelmikrobiologie Lehrbuch Teknisk mikrobiologi Livsmedel / mikrobiologi Chemistry Microbiology (non-medical) Food Microbiology |
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