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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).
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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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Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)
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Microorganisms in Foods 5 : Microbiological Specifications of Food Pathogens
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Microorganisms in Foods 5 : Microbiological Specifications of Food Pathogens
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Microorganisms in Foods 5
Verlag:
Kluwer Academic Publishers Group, NL, 1996
ISBN 10: 041247350X
ISBN 13: 9780412473500
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Hardback. Zustand: New. 1996 ed. 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). Artikel-Nr. LU-9780412473500
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Microorganisms in Foods
Verlag:
Kluwer Academic Publishers Group, 1996
ISBN 10: 041247350X
ISBN 13: 9780412473500
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Zustand: New. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. This work presents detailed information about each of the main organisms responsible for causing microbial food poisoning in an accessible and systematic way. Series: Food Safety Series. Num Pages: 520 pages, biography. BIC Classification: PSG; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 234 x 165 x 35. Weight in Grams: 894. . 1996. 1996th Edition. hardcover. . . . . Artikel-Nr. V9780412473500
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Microorganisms in Foods 5 : Characteristics of Microbial Pathogens
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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). Artikel-Nr. 9780412473500
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Microorganisms in Foods 5
Verlag:
Kluwer Academic Publishers Group, NL, 1996
ISBN 10: 041247350X
ISBN 13: 9780412473500
Neu
Hardcover
Anbieter: Rarewaves.com UK, London, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Hardback. Zustand: New. 1996 ed. 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). Artikel-Nr. LU-9780412473500
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Microorganisms in Foods
Verlag:
Kluwer Academic Publishers Group, 1996
ISBN 10: 041247350X
ISBN 13: 9780412473500
Neu
Hardcover
Anbieter: Kennys Bookstore, Olney, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. This work presents detailed information about each of the main organisms responsible for causing microbial food poisoning in an accessible and systematic way. Series: Food Safety Series. Num Pages: 520 pages, biography. BIC Classification: PSG; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 234 x 165 x 35. Weight in Grams: 894. . 1996. 1996th Edition. hardcover. . . . . Books ship from the US and Ireland. Artikel-Nr. V9780412473500
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Microorganisms in Foods 5: Characteristics of Microbial Pathogens: Characteristics of Microbial Pathogens v. 5 (Food Safety)
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Hardcover. Zustand: Brand New. 513 pages. 10.25x8.00x1.00 inches. In Stock. Artikel-Nr. x-041247350X
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