The Resource Food microbiology, William C. Frazier, Dennis C. Westhoff

Food microbiology, William C. Frazier, Dennis C. Westhoff

Label
Food microbiology
Title
Food microbiology
Statement of responsibility
William C. Frazier, Dennis C. Westhoff
Creator
Contributor
Subject
Language
eng
Action
committed to retain for EAST
Cataloging source
DLC
http://library.link/vocab/creatorName
Frazier, W. C.
Illustrations
illustrations
Index
index present
LC call number
QR115
LC item number
.F7 1988
Literary form
non fiction
Nature of contents
bibliography
NLM call number
QW 85
NLM item number
F848f 1988
http://library.link/vocab/relatedWorkOrContributorName
Westhoff, Dennis C
http://library.link/vocab/subjectName
  • Food
  • Food
  • Food Microbiology
  • Food Preservation
  • Aliments
  • Aliments
  • Food
  • Food
  • Microbiologie
  • Voeding
Label
Food microbiology, William C. Frazier, Dennis C. Westhoff
Instantiates
Publication
Bibliography note
Includes bibliographies and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
P.1. Food and microorganisms -- Food as substrate for microorganisms -- microorganisms important in food microbiology -- Contamination of foods -- General principles underlying spoilage: chemical changes caused by microorganisms -- P.2. principles of food preparation -- General principles of food preservation: asepsis, removal, anaerobic conditions -- Preservation by use of high temperatures -- Preservation by use of low temperature -- Preservation by use of drying -- Preservation by food additives -- Preservation by radiation -- P.3. Contamination, preservation, and spoilage of cereals and cereal of different kinds of food -- Contamination, preservation, and spoilage of cereals and cereal products -- Contamination, preservation, and spoilage of sugars and sugar products -- Contamination, preservation, and spoilage of vegetables and fruits -- Contamination, preservation, and spoilage of meat and meats products -- Contamination, preservation, and spoilage of fish and other sea foods -- Contamination, preservation, and spoilage of eggs -- Contamination, preservation, and spoilage of poultry -- Contamination, preservation, and spoilage of milk and mild products -- Spoilage of heated canned foods -- Miscellaneous foods -- P.4. Foods and enzymes produced by microorganisms -- Production of cultures for food fermentations -- Food fermentations -- Foods and enzymes from microorganisms -- P.5. Foods in relation to disease -- Food-borne illness: bacterial -- Food-borne poisonings, infections, and intoxications: nonbacterial -- Investigation of food-borne disease outbreaks -- P.5. Food sanitation, control, and inspection -- Microbiology in food sanitation -- Food control
Dimensions
24 cm
Edition
4th ed.
Extent
xvi, 539 pages
Isbn
9780071004367
Lccn
87015264
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
  • (OCoLC)16003866
  • (OCoLC)ocm16003866
Label
Food microbiology, William C. Frazier, Dennis C. Westhoff
Publication
Bibliography note
Includes bibliographies and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
P.1. Food and microorganisms -- Food as substrate for microorganisms -- microorganisms important in food microbiology -- Contamination of foods -- General principles underlying spoilage: chemical changes caused by microorganisms -- P.2. principles of food preparation -- General principles of food preservation: asepsis, removal, anaerobic conditions -- Preservation by use of high temperatures -- Preservation by use of low temperature -- Preservation by use of drying -- Preservation by food additives -- Preservation by radiation -- P.3. Contamination, preservation, and spoilage of cereals and cereal of different kinds of food -- Contamination, preservation, and spoilage of cereals and cereal products -- Contamination, preservation, and spoilage of sugars and sugar products -- Contamination, preservation, and spoilage of vegetables and fruits -- Contamination, preservation, and spoilage of meat and meats products -- Contamination, preservation, and spoilage of fish and other sea foods -- Contamination, preservation, and spoilage of eggs -- Contamination, preservation, and spoilage of poultry -- Contamination, preservation, and spoilage of milk and mild products -- Spoilage of heated canned foods -- Miscellaneous foods -- P.4. Foods and enzymes produced by microorganisms -- Production of cultures for food fermentations -- Food fermentations -- Foods and enzymes from microorganisms -- P.5. Foods in relation to disease -- Food-borne illness: bacterial -- Food-borne poisonings, infections, and intoxications: nonbacterial -- Investigation of food-borne disease outbreaks -- P.5. Food sanitation, control, and inspection -- Microbiology in food sanitation -- Food control
Dimensions
24 cm
Edition
4th ed.
Extent
xvi, 539 pages
Isbn
9780071004367
Lccn
87015264
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
  • (OCoLC)16003866
  • (OCoLC)ocm16003866

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