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The Resource Food microbiology : an introduction, Thomas J. Montville and Karl R. Matthews

Food microbiology : an introduction, Thomas J. Montville and Karl R. Matthews

Label
Food microbiology : an introduction
Title
Food microbiology
Title remainder
an introduction
Statement of responsibility
Thomas J. Montville and Karl R. Matthews
Creator
Contributor
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorName
Montville, Thomas J
Dewey number
664/.001/579
Illustrations
illustrations
Index
index present
LC call number
QR115
LC item number
.M625 2005
Literary form
non fiction
NAL call number
QR115
NAL item number
.M625 2005
Nature of contents
bibliography
NLM call number
  • 2005 C-902
  • QW 85
NLM item number
M814f 2005
http://library.link/vocab/relatedWorkOrContributorName
Matthews, Karl R
http://library.link/vocab/subjectName
  • Food
  • Food Microbiology
  • Aliments
Label
Food microbiology : an introduction, Thomas J. Montville and Karl R. Matthews
Link
http://www.loc.gov/catdir/toc/ecip0421/2004017880.html
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
Preface -- Basics of food microbiology -- The trajectory of food microbiology -- Factors that influence microbes in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Gram-negative food-borne pathogenic bacteria -- Salmonella species -- Campylobacter species -- Enterohemorrhagic escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Gram-positive food-borne pathogenic bacteria -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Other microbes important in food -- Fermentative organisms -- Spoilage organisms -- Molds -- Viruses and prions -- Control of microorganisms in food -- Antimicrobial chemicals -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Industrial strategies of ensuring safe food
Dimensions
28 cm.
Extent
xvi, 380 p.
Isbn
9781555813086
Isbn Type
(hardcover)
Lccn
2004017880
Other physical details
ill.
System control number
  • ocm56095677
  • (OCoLC)56095677
Label
Food microbiology : an introduction, Thomas J. Montville and Karl R. Matthews
Link
http://www.loc.gov/catdir/toc/ecip0421/2004017880.html
Publication
Bibliography note
Includes bibliographical references and index
Contents
Preface -- Basics of food microbiology -- The trajectory of food microbiology -- Factors that influence microbes in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Gram-negative food-borne pathogenic bacteria -- Salmonella species -- Campylobacter species -- Enterohemorrhagic escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Gram-positive food-borne pathogenic bacteria -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Other microbes important in food -- Fermentative organisms -- Spoilage organisms -- Molds -- Viruses and prions -- Control of microorganisms in food -- Antimicrobial chemicals -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Industrial strategies of ensuring safe food
Dimensions
28 cm.
Extent
xvi, 380 p.
Isbn
9781555813086
Isbn Type
(hardcover)
Lccn
2004017880
Other physical details
ill.
System control number
  • ocm56095677
  • (OCoLC)56095677

Library Locations

    • Joe A. Guerra, Laredo Public Library – MainBorrow it
      1120 E. Calton Road, Laredo, TX, 78041, US
      27.5416154 -99.4826071
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