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Author Wareing, Peter
Title Micro-facts : The Working Companion for Food Microbiologists
Imprint Cambridge : Royal Society of Chemistry, 2010
book jacket
Edition 7th ed
Descript 1 online resource (446 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Note 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
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
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
Link Print version: Wareing, Peter Micro-facts : The Working Companion for Food Microbiologists Cambridge : Royal Society of Chemistry,c2010 9781905224845
Subject Education. -- General.;Educaciâon. -- General.;Education. -- Pedagogy.;Educaciâon. -- Pedagogâia.;Libros electronicos
Electronic books
Alt Author Fernandes, Rhea
International, Leatherhead Food
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