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Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)

  • Mã sản phẩm: 041247350X
  • (3 nhận xét)
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  • Publisher:Springer; 1996th edition (June 30, 1996)
  • Language:English
  • Hardcover:520 pages
  • ISBN-10:041247350X
  • ISBN-13:978-0412473500
  • Item Weight:4.41 pounds
  • Dimensions:6.14 x 1.13 x 9.21 inches
  • Best Sellers Rank:#3,279,347 in Books (See Top 100 in Books) #1,194 in Organic Chemistry (Books) #1,651 in Microbiology (Books) #3,147 in Biology (Books)
  • Customer Reviews:5.0 out of 5 stars 3Reviews
10,221,000 vnđ
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Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)
Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)
10,221,000 vnđ
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Product Description

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).

From the Back Cover

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 equipment. 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.

 

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