9780412473500 - microorganisms in foods 5: characteristics of microbial pathogens (food safety s) de icmsf; international commission for the microbi (16 resultados)
Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)
International Commission On Microbiological Specifications For Foods (ICMSF)
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Librería: clickgoodwillbooks, Indianapolis, IN, Estados Unidos de Americaclickgoodwillbooks
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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.
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Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)
International Commission on Microbiological Specifications for Foods (ICMSF)
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Librería: BennettBooksLtd, Los Angeles, CA, Estados Unidos de AmericaBennettBooksLtd
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hardcover. Condición: New. In shrink wrap. Looks like an interesting title.
Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)
International Commission On Microbiological Specifications For Foods (ICMSF)
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 343,92
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Microorganisms in Foods 5
International Commission on Microbiological Specifications for Foods (ICMSF)
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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Hardback. Condición: New. 1996 ed. This is the fifth volume in a series written by the International Commission for the Microbiological Specifications of Foods. The book contains chapters on each of the major organisms responsible for causing microbial food poisoning. Each of these chapters appears in a standardised format, givi…ng an overview of key properties of each organism, followed by a series of tables giving details of the response of the organism (for example growth or death) under a range of variable conditions (temperature, pH, water activity, irradiation, etc). The data in each chapter have been carefully gathered from published reference sources which were assessed for reliability by world experts. Until the publication of this volume, much of this information has only been available piecemeal, but now, using this book, it is possible to assess the likelihood of survival and growth of a particular pathogen, for example, across the whole range of conditions relevant to food processing distribution and use. The intention of this book is to provide an organized microbiological database particularly relevant to implementing HACCP.This book therefore represents a unique compilation of high quality data on the behaviour of food poisoning organisms. It will be of interest to all those concerned with food safety issues and should serve as a working text for food microbiologists worldwide. This book should be of interest to food scientists; food microbiologists; microbiologists; Public Health Laboratory Service personnel; and others working in regulatory organizations.
Microorganisms in Foods 5
International Commission on Microbiological Specifications for Foods (ICMSF)
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
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Hardback. Condición: New. 1996 ed. This is the fifth volume in a series written by the International Commission for the Microbiological Specifications of Foods. The book contains chapters on each of the major organisms responsible for causing microbial food poisoning. Each of these chapters appears in a standardised format, givi…ng an overview of key properties of each organism, followed by a series of tables giving details of the response of the organism (for example growth or death) under a range of variable conditions (temperature, pH, water activity, irradiation, etc). The data in each chapter have been carefully gathered from published reference sources which were assessed for reliability by world experts. Until the publication of this volume, much of this information has only been available piecemeal, but now, using this book, it is possible to assess the likelihood of survival and growth of a particular pathogen, for example, across the whole range of conditions relevant to food processing distribution and use. The intention of this book is to provide an organized microbiological database particularly relevant to implementing HACCP.This book therefore represents a unique compilation of high quality data on the behaviour of food poisoning organisms. It will be of interest to all those concerned with food safety issues and should serve as a working text for food microbiologists worldwide. This book should be of interest to food scientists; food microbiologists; microbiologists; Public Health Laboratory Service personnel; and others working in regulatory organizations.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 437,37
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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. . . . .
Microorganisms in Foods 5 : Characteristics of Microbial Pathogens
International Commission on Microbiological Specifications for Foods (ICMSF)
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 386,24
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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 th…at 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).
Microorganisms in Foods 5: Characteristics of Microbial Pathogens: Characteristics of Microbial Pathogens v. 5 (Food Safety)
International Commission on Microbiological Specifications of Foods (ICMSF)
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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Hardcover. Condición: Brand New. 513 pages. 10.25x8.00x1.00 inches. In Stock.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 558,02
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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.
Microorganisms in Foods 5
International Commission on Microbiological Specifications for Foods (ICMSF)
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Librería: moluna, Greven, Alemaniamoluna
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EUR 311,76
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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.
Microorganisms in Foods 5
International Commission on Microbiological Specifications for Foods (ICMSF)
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 374,49
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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 t…he 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.
Microorganisms in Foods 5
International Commission on Microbiological Specifications for Foods (ICMSF)
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 374,49
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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 c…onditions 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.
