000 03188cam a2200613Ma 4500
001 ocn767579357
003 OCoLC
005 20171116092235.0
006 m o d
007 cr |n|||||||||
008 110704s2011 enk fob 001 0 eng d
020 _a9781444355321
_q(electronic bk.)
020 _a1444355325
_q(electronic bk.)
020 _a9781444355291
_q(electronic bk.)
020 _a1444355295
_q(electronic bk.)
020 _z1444333348
020 _z9781444333343
024 8 _a9786613333285
029 1 _aDEBSZ
_b431073961
029 1 _aNLGGC
_b355464748
029 1 _aNZ1
_b14873614
029 1 _aNZ1
_b15341082
035 _a(OCoLC)767579357
_z(OCoLC)762101327
_z(OCoLC)773580144
_z(OCoLC)857637586
037 _a333328
_bMIL
037 _a38036AD8-01B4-460B-BFF8-A536ECE75489
_bOverDrive, Inc.
_nhttp://www.overdrive.com
040 _aCDX
_beng
_epn
_cCDX
_dIDEBK
_dCOO
_dOCLCO
_dOCLCQ
_dDG1
_dOCLCQ
_dOCLCF
_dTEFOD
_dEBLCP
_dYDXCP
_dN$T
_dUKDOC
_dCGU
_dOCLCQ
_dDEBSZ
_dOCLCQ
_dTEFOD
_dOCLCQ
049 _aMAIN
050 4 _aTX546
_b.H36 2011eb
072 7 _aHEA
_x021000
_2bisacsh
082 0 4 _a363.19/26
_223
084 _aTEC012000
_2bisacsh
245 0 0 _aHandbook of food safety engineering /
_cedited by Da-Wen Sun.
_h[electronic resource]
260 _aOxford :
_bWiley-Blackwell,
_c2011.
300 _a1 online resource (840 pages)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
504 _aIncludes bibliographical references and index.
520 _a"This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000"--Provided by publisher.
588 0 _aPrint version record.
650 0 _aFood
_xSafety measures.
650 0 _aFood
_xMicrobiology.
650 0 _aFood industry and trade
_xSanitation.
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
650 7 _aHEALTH & FITNESS
_xSafety.
_2bisacsh
650 7 _aFood industry and trade
_xSanitation.
_2fast
_0(OCoLC)fst00930927
650 7 _aFood
_xMicrobiology.
_2fast
_0(OCoLC)fst00930535
650 7 _aFood
_xSafety measures.
_2fast
_0(OCoLC)fst00930602
655 4 _aElectronic books.
700 1 _aSun, Da-Wen.
776 0 8 _iPrint version:
_z9786613333285
856 4 0 _uhttp://onlinelibrary.wiley.com/book/10.1002/9781444355321
_zWiley Online Library
942 _2ddc
_cBK
999 _c205420
_d205420