Micro - organisms in foods 5 :
The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food proce...
Đã lưu trong:
| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
London
Blackie academic and Professional
1996
|
| Những chủ đề: | |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 01379nam a2200193Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_102195 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664.024 | ||
| 082 | |b M626 | ||
| 245 | 0 | |a Micro - organisms in foods 5 : | |
| 245 | 0 | |c International Commission for the Microbiological Specifications of Foods (ICMSF) | |
| 260 | |a London | ||
| 260 | |b Blackie academic and Professional | ||
| 260 | |c 1996 | ||
| 520 | |a The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). | ||
| 650 | |a Food,Food | ||
| 650 | |x Microbiology,Standards,Congresses,Microbiology,Technique,Congresses | ||
| 904 | |i Hiếu | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||