Micro-facts [[electronic resource] ] : the working companion for food microbiologists / / edited by Peter Wareing

• Pubblicazione: Surrey, : Leatherhead Pub., 2010
• Edizione: 7th ed. /
• Descrizione fisica: 1 online resource (446 p.)
• Disciplina: 664.001579
• Soggetto topico: Food - Microbiology; Food poisoning; Food handling
• Altri autori: WareingPeter StuartFelicity FernandesRhea
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Micro Facts Book Cover 2010 Image; Front matter i-ii; Foreword iii; Contents v-ix; Factors Affecting the Growth of Micro-organisms in Food 1-7; Foodborne bacterial Pathogens 8-192; Foodborne Viruses and Protozoa 193-215; Food-Spoilage Bacteria 216-285; Food-Spoilage Fungi 286-368; HACCP 369-378; EC Food Hygiene Legislation 379-398; Suppliers 399-409; Addresses of Authorities, Sources of Further Information 410-414; Internet 415-418; Glossary of terms 419-428; Index 429-437
• Sommario/riassunto: The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature. A key change in the seventh edition is the addition of new sections on mycotoxins, food-spoilage yeasts, and factors affecting the growth of micro-organisms. A glossary of microbiological terms has also been added, together with information on twelve food-spoilage moulds that were not featured in the previous edition. The emphasis of this hugely successful book continues to be serving the needs of the food industry, whether manufacturer, retailer or caterer.
• Titolo autorizzato: Micro-facts
• ISBN: 1-62198-175-4; 1-84973-213-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910780718603321
• Lo trovi qui: Univ. Federico II