Isbn: 9780412473500 - microorganisms in foods 5: characteristics of microbial pathogens (food safety s) (16 resultados)

Condición: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.

hardcover. Condición: New. In shrink wrap. Looks like an interesting title.

Condición: New. In English.

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Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Hardback. Condición: New. 1996 ed. 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).…

Hardback. Condición: New. 1996 ed. 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).…

Condición: New. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. This work presents detailed information about each of the main organisms responsible for causing microbial food poisoning in an accessible and systematic way. Series: Food Safety Series. Num Pages: 520 pages, biography. BIC Classification: PSG; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 234 x 165 x 35. Weight in Grams: 894. . 1996. 1996th Edition. hardcover. . . . .…

Hardcover. Condición: Brand New. 513 pages. 10.25x8.00x1.00 inches. In Stock.

Condición: New. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. This work presents detailed information about each of the main organisms responsible for causing microbial food poisoning in an accessible and systematic way. Series: Food Safety Series. Num Pages: 520 pages, biography. BIC Classification: PSG; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 234 x 165 x 35. Weight in Grams: 894. . 1996. 1996th Edition. hardcover. . . . . Books ship from the US and Ireland.…

Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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).…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - 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.…

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. 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).Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 524 pp. Englisch.…