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008 150903s2005 xxu| o |||| 0|eng d
020 _a9780387288017
_99780387288017
024 7 _a10.1007/0387288015
_2doi
035 _avtls000330654
039 9 _a201509030724
_bVLOAD
_c201404120510
_dVLOAD
_c201404090251
_dVLOAD
_c201401311346
_dstaff
_y201401301151
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aRoberts{roJoint Chairman}, T. A.
_eeditor.
_9301963
245 1 0 _aMicro-Organisms in Foods 6 :
_bMicrobial Ecology of Food Commodities /
_cedited by T. A. Roberts{roJoint Chairman}, J.-L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, K. M. J. Swanson.
264 1 _aBoston, MA :
_bSpringer US,
_c2005.
300 _axvI, 736 páginas, 27 ilustraciones
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
500 _aSpringer eBooks
505 0 _aMeat and meat products -- Poultry products -- Fish and fish products -- Feeds and pet foods -- Vegetables and vegetable products -- Fruits and fruit products -- Spices, dry soups, and oriental flavorings -- Cereals and cereal products -- Nuts, oilseeds, and dried legumes -- Cocoa, chocolate, and confectionery -- Oil- and fat-based foods -- Sugar, syrups, and honey -- Soft drinks, fruit juices, concentrates, and fruit preserves -- Water -- Eggs and egg products -- Milk and dairy products -- Fermented beverages.
520 _aThe second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended for those primarily in applied aspects of food microbiology. For 17 commodity areas it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. The control measures are presented in a standardized format in line with international developments in risk management. A comprehensive index has also been added. Microorganisms in Foods 5, 7, and the second edition of Microorganisms in Foods 6 are for anyone using microbiological testing and/or engaged in setting Microbiological Criteria, whether for the purpose of Governmental Food Inspection and Control or in Industry, and for those identifying the most effective use of microbiological testing in the food chain. The contents are essential reading for food processors, food microbiologists, food technologists, veterinarians, public health workers and regulatory officials. For students in Food Science and Technology they offer a wealth of information on Food Microbiology and Food Safety Management, with many references for further study. The information has been prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Currently the membership consists of eighteen food microbiologists from eleven countries, drawn from governmental laboratories in public health, agriculture, and food technology, from universities and from the food industry.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aCordier, J.-L.
_eeditor.
_9301964
700 1 _aGram, L.
_eeditor.
_9301965
700 1 _aTompkin, R. B.
_eeditor.
_9301966
700 1 _aPitt{roJoint Chairman}, J. I.
_eeditor.
_9301967
700 1 _aGorris, L. G. M.
_eeditor.
_9301968
700 1 _aSwanson, K. M. J.
_eeditor.
_9301969
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780306486753
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/0-387-28801-5
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c278917
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