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005 20230810001435.0
010   $a1-315-39228-3
010   $a1-315-39230-5
010   $a1-315-39229-1
024 7 $a10.1201/9781315392301 
035   $a(CKB)3710000000960832
035   $a(MiAaPQ)EBC4748370
035   $a(OCoLC)966386485
035   $a(EXLCZ)993710000000960832
100   $a20180331h20172017  uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 00$aFoodborne viral pathogens /$fedited by Peter White, Natalie Netzler, Grant S. Hansman
210  1$aBoca Raton :$cCRC Press,$d[2017]
210  4$dİ2017
215   $a1 online resource (277 pages) $cillustrations, tables
225 1 $aFood Microbiology Series
311   $a1-4665-7950-1 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $asection I. New technologies, risk assessment, and strategies for control of viral foodborne illness -- section II. Important agents in foodborne viral infections.
410  0$aFood microbiology series.
606   $aVirus diseases
606   $aFoodborne diseases
615  0$aVirus diseases.
615  0$aFoodborne diseases.
676   $a616.91
702   $aWhite$b Peter$g(Peter Andrew),
702   $aNetzler$b Natalie
702   $aHansman$b Grant Stuart
801  0$bFlBoTFG
801  1$bFlBoTFG
906   $aBOOK
912   $a9910153183103321
996   $aFoodborne viral pathogens$92172835
997   $aUNINA