{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":1,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":20,"n_cols":5,"rows_kept":20,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[4,2,4,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[10,2,10,3],[11,2,11,3],[13,2,13,3],[14,2,14,3],[17,2,17,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910153183103321"]
[null,null,"Titolo",null,"Foodborne viral pathogens / / edited by Peter White, Natalie Netzler, Grant S. Hansman"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton : , : CRC Press, , [2017]"]
[{"$nulls":4},"©2017"]
[null,null,"ISBN",null,"1-315-39228-3"]
[{"$nulls":4},"1-315-39230-5"]
[{"$nulls":4},"1-315-39229-1"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (277 pages) : illustrations, tables"]
[null,null,"Collana",null,"Food Microbiology Series"]
[null,null,"Disciplina",null,"616.91"]
[null,null,"Soggetti",null,"Virus diseases"]
[{"$nulls":4},"Foodborne diseases"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"section I. New technologies, risk assessment, and strategies for control of viral foodborne illness -- section II. Important agents in foodborne viral infections."]
[null,null,null,"Sommario/riassunto","Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations. Foodborne viral pathogens are associated with gastroenteritis and hepatitis, causing widespread epidemics that affect all populations and demographics worldwide. Foodborne Viral Pathogens comprehensively covers the predominant etiological viral agents of foodborne disease, including norovirus, hepatitis A virus, hepatitis E virus, astrovirus, sapovirus and rotavirus, and several emerging viruses and prions. By improving food safety awareness and viral detection, and through promotion of global food safety standards, our ability to cope with and control foodborne disease will be enhanced. Foodborne Viral Pathogens includes a detailed review of the molecular biology, potential vaccines, and available antiviral treatments of all major foodborne viral pathogens and prions. Written by specialists and leading virologists, this book features techniques used for typing, viral detection, strategies for control, and viral risk assessments. This book is intended as a detailed handbook for food microbiology and medical applications and will be a useful guide for "]
[{"$nulls":4},"anyone with an interest in foodborne disease."]