Fish and seafood / / edited by Rhea Fernandes

• Pubblicazione: Leatherhead [England], : Leatherhead Pub.; Cambridge, : Royal Society of Chemistry, c2009
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (271 p.)
• Disciplina: 664.94001579
• Soggetto topico: Fishes - Microbiology; Fishery products - Quality control
• Altri autori: FernandesRhea
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: front cover; 9781905224760nfc; i_ii; iii_iv; v_vi; vii_x; xi_xiv; 1_26; 27_52; 53_78; 79_92; 93_122; 123_140; 141_174; 175_188; 189_224; 225_240; 241_246; 247_256
• Sommario/riassunto: Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition brings the
• Titolo autorizzato: Fish and seafood
• ISBN: 9781621981749; 1621981746; 9781847559814; 1847559816
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004827903321
• Lo trovi qui: Univ. Federico II
• Serie: Microbiology handbook.