Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S) (v. 5)

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9780412473500: Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S) (v. 5)

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).

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1.

International Commission on Microbiological Specifications for Foods (ICMSF)
Editorial: Chapman and Hall, United Kingdom (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
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Descripción Chapman and Hall, United Kingdom, 1996. Hardback. Estado de conservación: New. 1996 ed.. Language: English . Brand New Book. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). Nº de ref. de la librería LIB9780412473500

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2.

International Commission on Microbiological Specifications for Foods (ICMSF)
Editorial: Chapman and Hall, United Kingdom (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 10
Librería
Book Depository hard to find
(London, Reino Unido)
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[?]

Descripción Chapman and Hall, United Kingdom, 1996. Hardback. Estado de conservación: New. 1996 ed.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). Nº de ref. de la librería LIE9780412473500

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3.

International Commission on Microbiological Specifications for Foods (ICMSF) (author)
Editorial: Springer US 1996-06-30, London (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: > 20
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Blackwell's
(Oxford, OX, Reino Unido)
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Descripción Springer US 1996-06-30, London, 1996. hardback. Estado de conservación: New. Nº de ref. de la librería 9780412473500

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4.

International Commission on Microbiological Specifications for Foods (ICMSF)
Editorial: Chapman and Hall, United Kingdom (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Chapman and Hall, United Kingdom, 1996. Hardback. Estado de conservación: New. 1996 ed.. Language: English . Brand New Book. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). Nº de ref. de la librería LIB9780412473500

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5.

International Commission on Microbiological Specifications for Foods (ICMSF)
Editorial: Springer (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 10
Librería
Ergodebooks
(RICHMOND, TX, Estados Unidos de America)
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Descripción Springer, 1996. Hardcover. Estado de conservación: New. Nº de ref. de la librería INGM9780412473500

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6.

International Commission on Microbiological Specifications for Foods (ICMSF)
Editorial: Springer US Jun 1996 (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Cantidad: 1
Librería
Valoración
[?]

Descripción Springer US Jun 1996, 1996. Buch. Estado de conservación: Neu. Neuware - The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). 524 pp. Englisch. Nº de ref. de la librería 9780412473500

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7.

International Commission on Microbiological Specifications for Foods (ICMSF)
Editorial: Springer US Jun 1996 (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Cantidad: 1
Librería
Rheinberg-Buch
(Bergisch Gladbach, Alemania)
Valoración
[?]

Descripción Springer US Jun 1996, 1996. Buch. Estado de conservación: Neu. Neuware - The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). 524 pp. Englisch. Nº de ref. de la librería 9780412473500

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8.

International Commission on Microbiological Specifications for Foods (ICMSF)
Editorial: Springer US Jun 1996 (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 1
Librería
BuchWeltWeit Inh. Ludwig Meier e.K.
(Bergisch Gladbach, Alemania)
Valoración
[?]

Descripción Springer US Jun 1996, 1996. Buch. Estado de conservación: Neu. Neuware - The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). 524 pp. Englisch. Nº de ref. de la librería 9780412473500

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9.

International Commission on Microbiological Specif
Editorial: Springer (2017)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: > 20
Impresión bajo demanda
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Murray Media
(North Miami Beach, FL, Estados Unidos de America)
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Descripción Springer, 2017. Hardcover. Estado de conservación: New. Never used! This item is printed on demand. Nº de ref. de la librería 041247350X

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10.

International Commission on Microbiological Specifications for Foods (ICMSF)
Editorial: Springer 1996-06-30 (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Cantidad: 5
Librería
Chiron Media
(Wallingford, Reino Unido)
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Descripción Springer 1996-06-30, 1996. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatched within 2 working days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-ING-00724081

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