Food microbiology

"Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for st...

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Bibliographic Details
Main Authors: Adams, M. R., (Author), Moss, M. O., (Author), McClure, Peter J., (Author)
Format: eBook
Language: English
Published: Cambridge, UK : Royal Society of Chemistry, [2016]
Edition: Fourth edition.
Subjects:
Food > Microbiology.
elektronické knihy
electronic books
ISBN: 9781523119400
1523119403
9781782627623
1782627626
9781849739603
1849739609
Physical Description: 1 online resource (xvi, 546 pages) : illustrations (some color)

Cover

Table of contents

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020 |a 9781523119400  |q (electronic bk.) 
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020 |z 1849739609 
035 |a (OCoLC)1088554797  |z (OCoLC)958129264  |z (OCoLC)1167269862  |z (OCoLC)1357355473 
100 1 |a Adams, M. R.,  |e author. 
245 1 0 |a Food microbiology /  |c Martin R. Adams, Maurice O. Moss, Peter J. McClure. 
250 |a Fourth edition. 
264 1 |a Cambridge, UK :  |b Royal Society of Chemistry,  |c [2016] 
264 4 |c ©2016 
300 |a 1 online resource (xvi, 546 pages) :  |b illustrations (some color) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references (pages 497-505) and index. 
505 0 |a The scope of food microbiology -- Micro-organisms and food materials -- Factors affecting the growth and survival of micro-organisms in foods -- The microbiology of food preservation -- Microbiology of primary food commodities -- Food microbiology and public health -- Bacterial agents of foodborne illness -- Non-bacterial agents of foodborne illness -- Fermented and microbial foods -- Methods for the microbiological examination of foods -- Controlling the microbiological quality of foods. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a "Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practicing food microbiologists."--Page 4 of cover 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Moss, M. O.,  |e author. 
700 1 |a McClure, Peter J.,  |e author. 
776 0 8 |i Print version:  |a Adams, M.R.  |t Food microbiology.  |b Fourth edition.  |d Cambridge, UK : Royal Society of Chemistry, [2016]  |z 9781849739603  |w (DLC) 2015458809  |w (OCoLC)933420183 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFME00042/food-microbiology-4th?kpromoter=marc  |y Full text 

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