01627nam 2200433Ia 450 991071114880332120180711120944.0GOVPUB-C13-155cb6e55ad0dd2f0d3fb83ec4baed94(CKB)5470000002480523(OCoLC)957470289(OCoLC)995470000002480523(EXLCZ)99547000000248052320160829d1955 ua 0engtxtrdacontentcrdamediacrrdacarrierThermal conductances of six Infra insulations in closed air spaces for various directions of heat flow /Henry E. Robinson, Frank J. PowlitchGaithersburg, MD :U.S. Dept. of Commerce, National Institute of Standards and Technology,1955.1 online resourceNBS report ;39801955.Contributed record: Metadata reviewed, not verified. Some fields updated by batch processes.Title from PDF title page.Includes bibliographical references.Insulation (Heat)Thermal conductivityInsulation (Heat)Thermal conductivity.Robinson Henry E1387968Powlitch Frank J1395149Robinson Henry E1387968United States.National Bureau of Standards.NBSNBSOCLCOOCLCQBOOK9910711148803321Thermal conductances of six Infra insulations in closed air spaces for various directions of heat flow3456355UNINA04586nam 22008655 450 991029861150332120200706043334.03-319-20559-510.1007/978-3-319-20559-5(CKB)3710000000436769(EBL)3567439(SSID)ssj0001525238(PQKBManifestationID)11869204(PQKBTitleCode)TC0001525238(PQKBWorkID)11497797(PQKB)10065195(DE-He213)978-3-319-20559-5(MiAaPQ)EBC3567439(PPN)186397305(EXLCZ)99371000000043676920150629d2015 u| 0engur|n|---|||||txtccrMicrobial Toxins and Related Contamination in the Food Industry /by Gabriella Caruso, Giorgia Caruso, Pasqualina Laganà Laganà, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Lucia Melcarne, Francesco Mazzù1st ed. 2015.Cham :Springer International Publishing :Imprint: Springer,2015.1 online resource (106 p.)Chemistry of Foods,2199-689XDescription based upon print version of record.3-319-20558-7 Includes bibliographical references at the end of each chapters.Histamine in Fish and Fisheries Products -- Biological Toxins from Marine and Freshwater Microalgae -- Brief Notes about Biofilms -- Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy.This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly multidisciplinary and requires a plethora of different competencies. This book thus addresses chemists, microbiologists, food technologists, medical professionals and veterinarians. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins. The present book gives an introduction and overview of these various topics.Chemistry of Foods,2199-689XFood—BiotechnologyMicrobiologyMedical microbiologyQuality controlReliabilityIndustrial safetyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/L23004Medical Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/B16003Applied Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/C12010Quality Control, Reliability, Safety and Riskhttps://scigraph.springernature.com/ontologies/product-market-codes/T22032Food—Biotechnology.Microbiology.Medical microbiology.Quality control.Reliability.Industrial safety.Food Science.Microbiology.Medical Microbiology.Applied Microbiology.Quality Control, Reliability, Safety and Risk.664.001579Caruso Gabriellaauthttp://id.loc.gov/vocabulary/relators/aut994057Caruso Giorgiaauthttp://id.loc.gov/vocabulary/relators/autLaganà Pasqualina Laganàauthttp://id.loc.gov/vocabulary/relators/autSanti Delia Antoninoauthttp://id.loc.gov/vocabulary/relators/autParisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/autBarone Caterinaauthttp://id.loc.gov/vocabulary/relators/autMelcarne Luciaauthttp://id.loc.gov/vocabulary/relators/autMazzù Francescoauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910298611503321Microbial Toxins and Related Contamination in the Food Industry2276628UNINA