| 000 -LEADER |
|---|
| fixed length control field |
04262nam a22004935i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
978-0-387-23413-7 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20161121231055.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100301s2005 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780387234137 |
| -- |
978-0-387-23413-7 |
| 024 7# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
10.1007/b100840 |
| Source of number or code |
doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TDCT |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TEC012000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.3 |
| Edition number |
23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jay, James M. |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Modern Food Microbiology |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc. |
by James M. Jay, Martin J. Loessner, David A. Golden. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boston, MA : |
| Name of producer, publisher, distributor, manufacturer |
Springer US, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2005. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XX, 790 p. |
| Other physical details |
online resource. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| File type |
text file |
| Encoding format |
PDF |
| Source |
rda |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food Science Text Series, |
| International Standard Serial Number |
1572-0330 |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Historical Background -- History of Microorganisms in Food -- Habitats, Taxonomy, and Growth Parameters -- Taxonomy, Role, and Significance of Microorganisms in Foods -- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth -- Microorganisms in Foods -- Fresh Meats and Poultry -- Processed Meats and Seafoods -- Vegetable and Fruit Products -- Milk, Fermentation, and Fermented and Nonfermented Dairy Products -- Nondairy Fermented Foods and Products -- Miscellaneous Food Products -- Determining Microorganisms and/or Their Products in Foods -- Culture, Microscopic, and Sampling Methods -- Chemical, Biological, and Physical Methods -- Bioassay and Related Methods -- Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria -- Food Protection with Chemicals, and by Biocontrol -- Food Protection with Modified Atmospheres -- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance -- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms -- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms -- Protection of Foods by Drying -- Other Food Protection Methods -- Indicators Of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria -- Indicators of Food Microbial Quality and Safety -- The HACCP and FSO Systems for Food Safety -- Foodborne Diseases -- to Foodborne Pathogens -- Staphylococcal Gastroenteritis -- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria -- Foodborne Listeriosis -- Foodborne Gastroenteritis Caused by Salmonella and Shigella -- Foodborne Gastroenteritis Caused by Escherichia coli -- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species -- Foodborne Animal Parasites -- Mycotoxins -- Viruses and Some Other Proven and Suspected Foodborne Biohazards. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Biotechnology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Microbiology. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Microbiology. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Loessner, Martin J. |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Golden, David A. |
| Relator term |
author. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
9780387231808 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food Science Text Series, |
| International Standard Serial Number |
1572-0330 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://dx.doi.org/10.1007/b100840 |
| 912 ## - |
|---|
| -- |
ZDB-2-CMS |
