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Food microbiology / Martin R. Adams and Maurice O. Moss.

Por:

Adams, Martin R

Colaborador(es):

Moss, M. O

Tipo de material: Texto

TextoDetalles de publicación: Cambridge, UK : RSC Publishing, c2008.Edición: 3rd edDescripción: xiv, 463 p. : il. ; 24 cmISBN:

9780854042845 (hbk.)
0854042849 (hbk.)

Tema(s):

Clasificación LoC:

QR115 .A33 2008

Alcance y contenido: The scope of food microbiology - Micro-organism and food materials - Factors affecting the growth and survival of micro-organisms in foods - The microbiology of food preservatoin - Microbiology of primary food commodities - Food microbiology and public health - Bacterial agents of foodborne Illness - Non-bacterial agents of foodborne Illness - Fermenthed and microbial foods - Methods for the microbiological exmination of foods - Controlling the microbiological quality of foods.

Tipo de ítem:

Libro

Existencias
Biblioteca actual	Signatura topográfica	Estado	Fecha de vencimiento	Código de barras
Koha Ingenieria	663:664 ADA Bloque 21 (Navegar estantería(Abre debajo))	Disponible		36677

The scope of food microbiology - Micro-organism and food materials - Factors affecting the growth and survival of micro-organisms in foods - The microbiology of food preservatoin - Microbiology of primary food commodities - Food microbiology and public health - Bacterial agents of foodborne Illness - Non-bacterial agents of foodborne Illness - Fermenthed and microbial foods - Methods for the microbiological exmination of foods - Controlling the microbiological quality of foods.

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