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082 0 4 _a664/.001/57903
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084 _a58.34
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245 0 0 _aEncyclopedia of food microbiology /
_ceditor-in-chief, Richard K. Robinson ; editors, Carl A. Batt, Pradip D. Patel.
260 _aSan Diego :
_bAcademic Press,
_c�2000.
300 _a1 online resource (3 volumes) :
_billustrations
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
505 0 _av. 1. A-E -- v. 2. F-M -- v. 3. N-Z.
504 _aIncludes bibliographical references and index.
588 0 _aPrint version record.
520 _aThe Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely. The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme. Includes 358 articles in the following areas of Food Microbiology: * Food-borne organisms: their characteristics and importance * Micro-organisms in action * Detection and enumeration Key Features: * Provides an alphabetical article listing and a listing arranged according to subject area * Offers further reading lists in each article which allows easy access to the primary literature * Contains extensive cross-referencing and complete subject index in each volume * Includes many figures and tables illustrating the text and color plate sections in each volume Articles cover: * All the major genera/groups of food spoilage and food-borne disease organisms * The beneficial activities of bacteria and fungi in the food industry * Industrial aspects of microbiology * The microbiology of specific commodities * Classical methods for the enumeration of bacteria and fungi * Total colony counts for the detection and/or enumeration of specific genera/species * MPN procedures, dye reduction tests, and direct microscopic counts * Recent methods for examining foods, e.g. automated PCR and ELISAs * Current tests for individual genera such as API carbohydrate strips.
520 _a"The Encyclopedia of Food Microbiology covers all areas of microbiology as it relates to food and food preparation."--Database information screen
506 _3Use copy
_fRestrictions unspecified
_2star
_5MiAaHDL
533 _aElectronic reproduction.
_b[Place of publication not identified] :
_cHathiTrust Digital Library,
_d2010.
_5MiAaHDL
538 _aMaster and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
_uhttp://purl.oclc.org/DLF/benchrepro0212
_5MiAaHDL
583 1 _adigitized
_c2010
_hHathiTrust Digital Library
_lcommitted to preserve
_2pda
_5MiAaHDL
506 1 _aLegal Deposit;
_cOnly available on premises controlled by the deposit library and to one user at any one time;
_eThe Legal Deposit Libraries (Non-Print Works) Regulations (UK).
_5WlAbNL
540 _aRestricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
_5WlAbNL
650 0 _aFood
_xMicrobiology
_vEncyclopedias.
_933470
650 0 _aFood
_xMicrobiology.
700 1 _aRobinson, R. K.
_q(Richard Kenneth)
_1https://id.oclc.org/worldcat/entity/E39PCjwDFm8hw7Jc6KmkV7J6Bq
_933471
700 1 _aBatt, Carl A.
_929346
700 1 _aPatel, P. D.
_q(Pradip D.)
_1https://id.oclc.org/worldcat/entity/E39PCjwpvFkQ93D9KJgfjPwkwy
_933472
758 _ihas work:
_aEncyclopedia of food microbiology (Text)
_1https://id.oclc.org/worldcat/entity/E39PCGjqFfFyFXc9mwMCJ9c773
_4https://id.oclc.org/worldcat/ontology/hasWork
776 0 8 _iPrint version:
_tEncyclopedia of food microbiology.
_dSan Diego : Academic Press, �2000
_z0122270703
_w(DLC) 98087954
_w(OCoLC)41581839
856 4 0 _3ScienceDirect
_uhttps://www.sciencedirect.com/science/referenceworks/9780122270703
856 4 0 _3ScienceDirect
_uhttps://www.sciencedirect.com/referencework/9780122270703
999 _c216237
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