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005 20200520144314.0
010   $a9781621981749
010   $a1621981746
010   $a9781847559814
010   $a1847559816
035   $a(CKB)2480000000003046
035   $a(EBL)1185738
035   $a(OCoLC)642177540
035   $a(SSID)ssj0000527439
035   $a(PQKBManifestationID)11375785
035   $a(PQKBTitleCode)TC0000527439
035   $a(PQKBWorkID)10525287
035   $a(PQKB)10544607
035   $a(MiAaPQ)EBC1185738
035   $a(PPN)198472234
035   $a(MiAaPQ)EBC7424596
035   $a(Au-PeEL)EBL7424596
035   $a(Perlego)787220
035   $a(EXLCZ)992480000000003046
100   $a20110630d2009      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFish and seafood /$fedited by Rhea Fernandes
205   $a2nd ed.
210   $aLeatherhead [England] $cLeatherhead Pub. ;$aCambridge $cRoyal Society of Chemistry$dc2009
215   $a1 online resource (271 p.)
225  0$aMicrobiology handbook
300   $aDescription based upon print version of record.
311 08$a9781905224760 
311 08$a1905224761 
320   $aIncludes bibliographical references and index.
327   $afront 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_256
330   $aFish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition brings the
410  0$aMicrobiology handbook.
606   $aFishes$xMicrobiology$vHandbooks, manuals, etc
606   $aFishery products$xQuality control$vHandbooks, manuals, etc
615  0$aFishes$xMicrobiology
615  0$aFishery products$xQuality control
676   $a664.94001579
701   $aFernandes$b Rhea$01823357
712 02$aRoyal Society of Chemistry (Great Britain)
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911004827903321
996   $aFish and seafood$94390738
997   $aUNINA