02691nam 2200649Ia 450 991100482790332120200520144314.09781621981749162198174697818475598141847559816(CKB)2480000000003046(EBL)1185738(OCoLC)642177540(SSID)ssj0000527439(PQKBManifestationID)11375785(PQKBTitleCode)TC0000527439(PQKBWorkID)10525287(PQKB)10544607(MiAaPQ)EBC1185738(PPN)198472234(MiAaPQ)EBC7424596(Au-PeEL)EBL7424596(Perlego)787220(EXLCZ)99248000000000304620110630d2009 uy 0engur|n|---|||||txtccrFish and seafood /edited by Rhea Fernandes2nd ed.Leatherhead [England] Leatherhead Pub. ;Cambridge Royal Society of Chemistryc20091 online resource (271 p.)Microbiology handbookDescription based upon print version of record.9781905224760 1905224761 Includes bibliographical references and index.front cover; 9781905224760nfc; i_ii; iii_iv; v_vi; vii_x; xi_xiv; 1_26; 27_52; 53_78; 79_92; 93_122; 123_140; 141_174; 175_188; 189_224; 225_240; 241_246; 247_256Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition brings theMicrobiology handbook.FishesMicrobiologyHandbooks, manuals, etcFishery productsQuality controlHandbooks, manuals, etcFishesMicrobiologyFishery productsQuality control664.94001579Fernandes Rhea1823357Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9911004827903321Fish and seafood4390738UNINA