02502nam 2200637Ia 450 991100676990332120200520144314.09781621981725162198172X97818475594321847559433(CKB)1000000000791484(EBL)1185737(OCoLC)429670557(SSID)ssj0000379478(PQKBManifestationID)12102122(PQKBTitleCode)TC0000379478(PQKBWorkID)10374294(PQKB)10949836(MiAaPQ)EBC1185737(PPN)198472218(MiAaPQ)EBC7424593(Au-PeEL)EBL7424593(Perlego)787043(EXLCZ)99100000000079148420090602d2009 uy 0engur|n|---|||||txtccrMicrobiology handbook[Volume 1]Dairy products /edited by Rhea Fernandes2nd ed.Surrey Leatherhead Pub.c20091 online resource (194 p.)Co-published by: Royal Society of Chemistry.9781905224623 1905224621 Includes bibliographical references and index.9781905224623; Micro Handbook - Dairy (FinalJan309)_FishOils.qxdMilk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favour rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry. 'Microbiology Handbook - Dairy Products' provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook coverDairy microbiologyHandbooks, manuals, etcSeafoodMicrobiologyHandbooks, manuals, etcMeatMicrobiologyHandbooks, manuals, etcDairy microbiologySeafoodMicrobiologyMeatMicrobiology664.9001579Fernandes Rhea1823357MiAaPQMiAaPQMiAaPQBOOK9911006769903321Microbiology handbook4389957UNINA