Foodborne Disease Handbook: Volume II: Viruses, Parasites, Pathogens, and HACCP
Autor Y. H. Huien Limba Engleză Hardback – 12 dec 2017
Preț: 1008.88 lei
Preț vechi: 1366.53 lei
-26% Nou
Puncte Express: 1513
Preț estimativ în valută:
193.09€ • 203.70$ • 160.91£
193.09€ • 203.70$ • 160.91£
Carte tipărită la comandă
Livrare economică 02-16 ianuarie 25
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781315893006
ISBN-10: 1315893002
Pagini: 533
Dimensiuni: 178 x 254 x 37 mm
Greutate: 0.45 kg
Ediția:2 New edition
Editura: CRC Press
Colecția CRC Press
ISBN-10: 1315893002
Pagini: 533
Dimensiuni: 178 x 254 x 37 mm
Greutate: 0.45 kg
Ediția:2 New edition
Editura: CRC Press
Colecția CRC Press
V-ar putea interesa
-
Introduction to Food ChemistryRichard Owusu-Apenten-23%Preț: 368.14 lei477.20 lei -
-23%Preț: 368.14 lei477.20 lei -
-21%Preț: 380.80 lei484.44 lei -
Artificial DNA: Methods and ApplicationsYury E. Khudyakov-22%Preț: 374.77 lei480.98 lei -
Mechanical and Corrosion-Resistant Properties of Plastics and ElastomersPhilip A. Schweitzer-23%Preț: 368.14 lei477.20 lei -
Control of Polymerization ReactorsJoseph Schork-23%Preț: 368.14 lei477.20 lei -
Wood AdhesivesAntonio Pizzi-23%Preț: 350.94 lei454.60 lei -
Semiconductor Photochemistry And Photophysics/Volume TenV. Ramamurthy-23%Preț: 350.94 lei454.60 lei -
-23%Preț: 350.94 lei454.60 lei -
-11%Preț: 323.85 lei363.33 lei -
Trends in Food Safety and ProtectionV Ravishankar Rai-26%Preț: 1038.99 lei1405.66 lei -
-25%Preț: 771.72 lei1034.45 lei -
-22%Preț: 435.06 lei558.08 lei -
-26%Preț: 1223.80 lei1642.82 lei -
-25%Preț: 1224.34 lei1643.15 lei -
Kleine Geschichte der KunststoffeDietrich BraunPreț: 193.71 lei -
MEMBRANES FOR GAS SEPARATIONSMoises A Carreon-18%Preț: 749.95 lei914.57 lei
Cuprins
1. Poison Centers 2. Viruses 3. Parasites 4. HACCP and the Foodservice Industries
Descriere
A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.