| 000 -LEADER |
|---|
| fixed length control field |
02353nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
220203b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9788181285287 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Item number |
JAY/MO |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jay,James M. |
| 9 (RLIN) |
5163 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Loessner,Martin J. |
| 9 (RLIN) |
717 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Golden,David A. |
| 9 (RLIN) |
718 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Modern Food Microbiology |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
7 th |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
New Delhi |
| Name of publisher, distributor, etc. |
Springer |
| Date of publication, distribution, etc. |
2012 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
790 |
| 490 ## - SERIES STATEMENT |
|---|
| Series statement |
Food Science Text Series |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part I-HISTORICAL BACKGROUND 1-History of Microorganisms in Food Part II-HABITATS, TAXONOMY, AND GROWTH PARAMETERS 2-Taxonomy, Role, and Significance of Microorganisms in Foods . 3-Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth Part III-MICROORGANISMS IN FOODS 4-Fresh Meats and Poultry 5-Processed Meats and Seafoods 6-Vegetable and Fruit Products 7-Milk, Fermentation, and Fermented and Nonfermented Dairy Products 8-Nondairy Fermented Foods and Products 9-Miscellaneous Food Products Part IV-DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTSIN FOODS 10-Culture, Microscopic, and Sampling Methods 11-Chemical, Biological, and Physical Methods 12-Bioassay and Related Methods Part V-FOOD PROTECTION AND SOME PROPERTIES OF PSYCHROTROPHS,THERMOPHILES, AND RADIATION RESISTANT BACTERIA 13-Food Protection with Chemicals, and by Biocontrol 14-Food Protection with Modified Atmosphere 15-Radiation Protection of Foods, and Nature of Microbial Radiation Resistance. 16-Protection of Foods with Low-Temperatures 17-Food Protection with High Temperatures 18-Protection of Foods by Drying 19-Other Food Protection Methods Part VI-INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLESOF QUALITY CONTROL, AND MICROBIOLOGICAL CRITERIA 20-Indicators of Food Microbial Quality and Safety 21-The HACCP and FSO Systems for Food Safety Part VII-FOODBORNE DISEASES . 22-Introduction to Foodborne Pathogens 23-Staphylococcal Gastroenteritis 24-Food Poisoning Caused by Gram-Positive Sporeforming Bacteria 25-Foodborne Listeriosis 26-Foodborne Gastroenteritis Caused by Salmonellaand Shigella 27-Foodborne Gastroenteritis Caused by Escherichia coli 28-Foodborne Gastroenteritis Caused by Vibri Yersinia and Campylobacter Species 29-Foodborne Animal Parasite 30-Mycotoxins 31-Viruses and Some Other Proven and Suspected Foodborne Biohazards |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books (General) |
