Laboratory methods in food microbiology/ (Record no. 150791)

MARC details
000 -LEADER
fixed length control field 00408nam a2200145Ia 4500
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780123260437
040 ## - CATALOGING SOURCE
Transcribing agency CUS
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.001579
Item number HAR/L
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Harrigan, Wilkie F.
245 #0 - TITLE STATEMENT
Title Laboratory methods in food microbiology/
Statement of responsibility, etc. W.F. Harrigan.
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. San Diego:
Name of publisher, distributor, etc. Academic Press,
Date of publication, distribution, etc. 1998.
300 ## - PHYSICAL DESCRIPTION
Extent xii, 532 p. :
Other physical details ill. ;
Dimensions 24 cm.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Part I: Basic Methods<br/>1 Introduction<br/>2 Management and Operation of the Microbiological Laboratory<br/>3 Basic Microscopic Techniques<br/>4 Cultivation of Microorganisms<br/>5 Determination of the Number, and Detection, of Viable Microorganisms in a Sample<br/>6 Determination of the Total Number of Microorganisms in a Sample<br/>7 Composition of Culture Media<br/>8 Sampling Methods for the Selection and Examination of Microbial Colonies<br/>9 Methods of Anaerobic Culture<br/>10 Cultivation in Microaerobic and Carbon Dioxide-enriched Atmospheres<br/>11 Biochemical Tests for Identification of Microorganisms<br/>12 Physiological Tests<br/>13 Serological Methods<br/>14 Moulds and Yeasts<br/><br/>Part II: Techniques for the Microbiological Examination of Foods<br/>15 Introduction <br/>16 Methods of Sampling and Investigation<br/>17 Preparation of Dilutions<br/>18 General Viable Counts<br/>19 Psychrotrophic, Psychrophilic and Thremophilic Sounts<br/>20 Detection and Enumeration of Indicator and Index Organisms<br/>21 Detection and Enumeration of Pathogenic and Toxigenic Organisms<br/><br/>Part III: Microbiological Examination of Specific Foods<br/>22 Introduction: Effect of the Food Environment on Constituent Microflora<br/>23 Raw Meat and Raw Meat Products<br/>24 Cooked Meat Product<br/>25 Poultry and Poultry Products<br/>26 Eggs and Egg Products<br/>27 Fish, Shellfish and Crustacea<br/>28 Milk and Milk Products<br/>29 Ice-cream and Frozen Desserts<br/>30 Fruits, Nut and Vegetables<br/>31 Alcoholic Beverages<br/>32 Breads, Cakes and Bakery Goods<br/>33 Convenience Meats<br/>34 Canned Foods<br/>35 Water<br/>36 Examination of Food Processing Plant<br/><br/>Part IV: Schemes for the Identification of Microorganisms<br/>37 Introduction<br/>38 A Scheme for the Identification of Gram-negative Bacteria<br/>39 A Scheme for the Identification of Gram-positive Bacteria<br/>40 A Scheme for the Identification of Yeasts and Moulds
650 ## - SUBJECT
Keyword Food Microbiology
650 ## - SUBJECT
Keyword Dairy microbiology
650 ## - SUBJECT
Keyword Food Analysis
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type General Books Science Library
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Full call number Accession number Date last seen Date last checked out Koha item type Public note
        Science Library, Sikkim University Science Library, Sikkim University Science Library General Section 28/08/2016 664.001579 HAR/L P05457 20/11/2019 20/11/2019 General Books Science Library Books For SU Science Library
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