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100   $a20090602d2009      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aMicrobiology handbook$h[Volume 1]$iDairy products /$fedited by Rhea Fernandes
205   $a2nd ed.
210   $aSurrey $cLeatherhead Pub.$dc2009
215   $a1 online resource (194 p.)
300   $aCo-published by: Royal Society of Chemistry.
311 08$a9781905224623 
311 08$a1905224621 
320   $aIncludes bibliographical references and index.
327   $a9781905224623; Micro Handbook - Dairy (FinalJan309)_FishOils.qxd
330   $aMilk 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 cover
606   $aDairy microbiology$vHandbooks, manuals, etc
606   $aSeafood$xMicrobiology$vHandbooks, manuals, etc
606   $aMeat$xMicrobiology$vHandbooks, manuals, etc
615  0$aDairy microbiology
615  0$aSeafood$xMicrobiology
615  0$aMeat$xMicrobiology
676   $a664.9001579
701   $aFernandes$b Rhea$01823357
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911006769903321
996   $aMicrobiology handbook$94389957
997   $aUNINA