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

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9780412473500: Microorganisms in Foods 5: Characteristics of Microbial Pathogens: Characteristics of Microbial Pathogens v. 5 (Food Safety Series)
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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 for the Microbi; Icmsf
Editorial: Kluwer Academic Publishers Group, Netherlands (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 1
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The Book Depository
(London, Reino Unido)
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Descripción Kluwer Academic Publishers Group, Netherlands, 1996. Hardback. Estado de conservación: New. 1996 ed.. 231 x 163 mm. 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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International Commission for the Microbi; Icmsf
Editorial: Kluwer Academic Publishers Group, Dordrecht
ISBN 10: 041247350X ISBN 13: 9780412473500
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Descripción Kluwer Academic Publishers Group, Dordrecht. hardback. Estado de conservación: New. Nº de ref. de la librería 9780412473500

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International Commission for the Microbi; Icmsf
Editorial: Kluwer Academic Publishers Group, Netherlands (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Kluwer Academic Publishers Group, Netherlands, 1996. Hardback. Estado de conservación: New. 1996 ed.. 231 x 163 mm. 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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International Commission for the Microbi; Icmsf
Editorial: Kluwer Academic Publishers Group (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Cantidad: > 20
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Descripción Kluwer Academic Publishers Group, 1996. HRD. Estado de conservación: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería I1-9780412473500

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International Commission for the Microbi; Icmsf
Editorial: Springer US, (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 1
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Akademische Buchhandlung Woetzel
(Grünstadt, Alemania)
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Descripción Springer US, 1996. Hardcover. Estado de conservación: Neu. 1996.. 514 S. 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). leichte Kratzer auf dem Hardcover!, Versandfertig am nächsten Tag; Rechnung mit MwSt. liegt bei! Sprache: Englisch Gewicht in Gramm: 2000. Nº de ref. de la librería 30263

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International Commission for the Microbi; Icmsf
Editorial: Kluwer Academic Publishers Group (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Cantidad: > 20
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Descripción Kluwer Academic Publishers Group, 1996. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería I1-9780412473500

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International Commission for the Microbi; Icmsf
Editorial: Springer Jun 1996 (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
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Valoración
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Descripción Springer Jun 1996, 1996. Buch. Estado de conservación: Neu. 235x155x34 mm. 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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International Commission for the Microbi; Icmsf
Editorial: Springer Jun 1996 (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Tapa dura Cantidad: 1
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Agrios-Buch
(Bergisch Gladbach, Alemania)
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Descripción Springer Jun 1996, 1996. Buch. Estado de conservación: Neu. 235x155x34 mm. 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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International Commission for the Microbi; Icmsf
Editorial: Springer Jun 1996 (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Cantidad: 1
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Rheinberg-Buch
(Bergisch Gladbach, Alemania)
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Descripción Springer Jun 1996, 1996. Buch. Estado de conservación: Neu. 235x155x34 mm. 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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International Commission for the Microbi; Icmsf
Editorial: Springer 1996-06-30 (1996)
ISBN 10: 041247350X ISBN 13: 9780412473500
Nuevos Cantidad: 5
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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. Dispatch time is 24-48 hours 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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