LEADER 01305nam0 22003131i 450 001 UON00037728 005 20231205102131.863 010 $a07-286-0273-3 100 $a20020107d1997 |0itac50 ba 101 $aeng 102 $aGB 105 $a|||| 1|||| 200 1 $aChinese jades$fedited by Rosemary E. Scott 210 $aLondon$cPercival David foundation of Chinese Art$d1997 215 $a262 p.$cill.$d27 cm 300 $aAtti del 18. Convegno sull'Arte e l'Archeologia in Asia organizzato da Percival David Foundation nel 1995. 316 $aFatt. 27222 18.12.98$5IT-UONSI GENEIX/002 (18) 606 $aGIADA$xCINA$xCONGRESSI$3UONC012848$2FI 620 $aGB$dLondon$3UONL003044 686 $aGEN E IX$cGENERALE - CONGRESSI - ARTI$2A 702 1$aSCOTT$bRosemary E.$3UONV002149 712 $aPercival David Foundation of Chinese Art$3UONV245920$4650 790 1$aSCOTT, Rosemarie$ySCOTT, Rosemary E.$3UONV013442 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00037728 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI GEN E IX 002 (18) $eSI SA 89844 7 002 (18) Fatt. 27222 18.12.98 996 $aChinese jades$91154377 997 $aUNIOR LEADER 03568nam 2200673Ia 450 001 9911020430203321 005 20200520144314.0 010 $a9786611312794 010 $a9781281312792 010 $a1281312797 010 $a9780470999455 010 $a0470999454 010 $a9780470999448 010 $a0470999446 035 $a(CKB)1000000000406634 035 $a(EBL)351417 035 $a(OCoLC)298439371 035 $a(SSID)ssj0000308855 035 $a(PQKBManifestationID)11235247 035 $a(PQKBTitleCode)TC0000308855 035 $a(PQKBWorkID)10258071 035 $a(PQKB)10596933 035 $a(MiAaPQ)EBC351417 035 $a(Perlego)2774313 035 $a(EXLCZ)991000000000406634 100 $a20001121d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSalmonella $ea practical approach to the organism and its control in foods /$fChris Bell, Alec Kyriakides 210 $aOxford ;$aMalden, Mass. $cBlackwell Science$d2002 215 $a1 online resource (338 p.) 225 1 $aPractical food microbiology series 300 $aDescription based upon print version of record. 311 08$a9780632055197 311 08$a0632055197 320 $aIncludes bibliographical references and index. 327 $aSalmonella: A practical approach to the organism and its control in foods; CONTENTS; Foreword; 1 Background; Introduction; Taxonomy of Salmonella; Illness caused by Salmonella; Sources of Salmonella; 2 Outbreaks: causes and lessons to be learnt; Introduction; Sprouted salad vegetables: England, Sweden, USA and Canada; Salami: England; Orange juice: USA; Chocolate confectionery: USA and Canada; Infant dried milk: England; Pasteurised milk cheese: England; Catering and the home; 3 Factors affecting growth and survival of Salmonella; General; Temperature; pH, water activity and other factors 327 $a4 Industry focus: control of SalmonellaIntroduction; Salami and raw, dry-cured meat products; Cooked, perishable meat products; Chocolate; Fresh fruit juice; Infant dried foods; Chicken and eggs; Generic control of Salmonella; 5 Industry action and reaction; Introduction; Legislation and standards; Guidelines; Specifications; Monitoring for Salmonella; 6 Test methods; Conventional methods; Alternative methods; 7 The future; Glossary of terms; References; Index 330 $aHuman illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas. The series is unique in its practical approach as it draws on real life situations to highlight pract 410 0$aPractical food microbiology series. 606 $aSalmonella food poisoning 606 $aSalmonella 606 $aFood$xMicrobiology 615 0$aSalmonella food poisoning. 615 0$aSalmonella. 615 0$aFood$xMicrobiology. 676 $a616.9/27 700 $aBell$b C.$f1946-$0918223 701 $aKyriakides$b Alec$0918224 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911020430203321 996 $aSalmonella$92058856 997 $aUNINA