Cantitate/Preț
Produs
Total produse
Vezi coșul
Clostridium Botulinum: Ecology and Control in Foods de Hauschild

Clostridium Botulinum: Ecology and Control in Foods: Food Science and Technology

Autor Hauschild
en Limba Engleză Paperback – 17 oct 2019
An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.
Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (1) 49006 lei  6-8 săpt.
  CRC Press – 17 oct 2019 49006 lei  6-8 săpt.
Hardback (1) 204393 lei  6-8 săpt.
  CRC Press – 12 noi 1992 204393 lei  6-8 săpt.

Din seria Food Science and Technology

Preț: 49006 lei

Preț vechi: 57653 lei
-15% Nou

Puncte Express: 735
Preț estimativ în valută:
9379€ • 9771$ • 7798£

Carte tipărită la comandă

Livrare economică 11-25 februarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780367402624
ISBN-10: 0367402629
Pagini: 424
Dimensiuni: 152 x 229 mm
Greutate: 0.71 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Food Science and Technology

Public țintă

Professional Reference

Cuprins

PART I: ECOLOGY. 1. Clostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxin. 2. Clostridium botulinum in the Environment. 3. Clostridium botulinum in Foods. 4. Epidemiology of Human Foodborne Botulism. 5. Worldwide Incidence and Ecology of Infant Botulism. PART II: CONTROL OF CLOSTRIDIUM BOTULINUM IN FOODS. 6. Principles of Control. 7. Control in Meat and Meat Products. 8. Control in Fishery Products. 9. Control in Fruits and Vegetables. 10. Control in Dairy Products. 11. Potential Hazards Associated with REPFEDS. 12. Hazards from Northern Native Foods. 13 Destruction of Botulinum Toxins in Food and Water. 14. Predictive Modeling

Descriere

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.