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005 20200520144314.0
010   $a1-280-54464-3
010   $a9786610544646
010   $a1-61583-027-8
010   $a1-84569-141-5
035   $a(CKB)1000000000336844
035   $a(EBL)269423
035   $a(OCoLC)457232269
035   $a(SSID)ssj0000071987
035   $a(PQKBManifestationID)11120418
035   $a(PQKBTitleCode)TC0000071987
035   $a(PQKBWorkID)10094287
035   $a(PQKB)10089828
035   $a(MiAaPQ)EBC1666693
035   $a(MiAaPQ)EBC269423
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100   $a20060721d2006      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFood spoilage microorganisms /$fedited by Clive de W. Blackburn
210   $aCambridge, England $cWoodhead Publishing ;$aBoca Raton $cCRC Press$d2006
215   $a1 online resource (736 p.)
225 1 $aWoodhead Publishing in food science, technology and nutrition
300   $aDescription based upon print version of record.
311   $a1-85573-966-6 
320   $aIncludes bibliographical references and index.
327   $aContents; Detection and analysis of food spoilage; Detection, identification and enumeration methods for spoilage yeasts; Detection, enumeration and identification methods for spoilage molds; Modelling microbial food spoilage; Determining the stability and shelf-life of foods; Managing microbial food spoilage:  an overview; Managing microbial spoilage in the dairy industry; Managing microbial spoilage in cereal and baking products; Managing microbial spoilage in  the meat industry; Zygosaccharomyces and related genera; Saccharomyces and related genera; Candida and related genera
327   $aDekkera/Brettanomyces spp.General characteristics of moulds; Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs; Other types of spoilage moulds; Pseudomonas and related genera; Lactic acid bacteria; Spore-forming bacteria; Enterobacteriaceae; Other spoilage bacteria; Index
330   $aAction by microorganisms is a common means of food spoilage and ensuring that a product has a suitable shelf-life is a critical factor in food quality. With current trends towards less-severe processing techniques, reduced use of preservatives and higher consumption of perishable foods such as fresh fruit and vegetables, the deterioration of foods by microbial spoilage is an increasing problem for the food industry. Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, the
410  0$aWoodhead Publishing in food science, technology, and nutrition.
606   $aFood$xMicrobiology
606   $aFood contamination
615  0$aFood$xMicrobiology.
615  0$aFood contamination.
676   $a664.07
701   $aBlackburn$b Clive de W$0300010
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911006608903321
996   $aFood spoilage microorganisms$94387610
997   $aUNINA