MARC record from Internet Archive

LEADER: 05754cam 22006374a 4500
001 ocm46642017
003 OCoLC
005 20191225200250.0
008 010326s2001 dcua b 001 0 eng
010 $a 2001022702
040 $aDLC$beng$cDLC$dNLM$dLVB$dBAKER$dBTCTA$dUBA$dYDXCP$dIG#$dAGL$dHEBIS$dVA@$dOCLCF$dOCLCO$dOCLCQ
016 7 $a101136374$2DNLM
020 $a1555812082
020 $a9781555812089
035 $a(OCoLC)46642017
042 $apcc
050 00 $aQR115$b.F654 2001
060 00 $a2002 C-313
060 10 $aQW 85$bF6855 2001
082 00 $a664/.001/579$221
245 00 $aFood microbiology :$bfundamentals and frontiers /$cedited by Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville.
250 $a2nd ed.
260 $aWashington, D.C. :$bASM Press,$c℗♭2001.
300 $axvi, 872 pages :$billustrations (some color) ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 00 $gI.$tFactors of Special Significance to Food Microbiology$g1 --$g1.$tEvolution of Food Microbiology /$rPaul A. Hartman$g3 --$g2.$tPrinciples Which Influence Microbial Growth, Survival, and Death in Foods /$rThomas J. Montville, Karl R. Matthews$g13 --$g3.$tSpores and Their Significance /$rPeter Setlow, Eric A. Johnson$g33 --$g4.$tIndicator Microorganisms and Microbiological Criteria /$rMerle D. Pierson, L. Michele Smoot$g71 --$gII.$tMicrobial Spoilage of Foods$g89 --$g5.$tMeat, Poultry, and Seafood /$rTimothy C. Jackson, Douglas L. Marshall, Gary R. Acuff, James S. Dickson$g91 --$g6.$tMilk and Dairy Products /$rJoseph F. Frank$g111 --$g7.$tFruits, Vegetables, and Grains /$rRobert E. Brackett$g127 --$gIII.$tFoodborne Pathogenic Bacteria$g139 --$g8.$tSalmonella Species /$rJ. Stan Bailey, John J. Maurer$g141 --$g9.$tCampylobacter jejuni /$rIrving Nachamkin$g179 --$g10.$tEnterohemorrhagic Escherichia coli /$rJianghong Meng, Michael P. Doyle, Tong Zhao, Shaohua Zhao$g193 --$g11.$tYersinia enterocolitica /$rRoy M. Robins-Browne$g215 --$g12.$tShigella Species /$rKeith A. Lampel, Anthony T. Maurelli$g247 --$g13.$tVibrio Species /$rJames D. Oliver, James B. Kaper$g263 --$g14.$tAeromonas and Plesiomonas Species /$rSylvia M. Kirov$g301 --$g15.$tClostridium botulinum /$rJohn W. Austin$g329 --$g16.$tClostridium perfringens /$rBruce A. McClane$g351 --$g17.$tBacillus cereus /$rPer Einar Granum$g373 --$g18.$tListeria monocytogenes /$rBala Swaminathan$g383 --$g19.$tStaphylococcus aureus /$rLynn M. Jablonski, Gregory A. Bohach$g411 --$g20.$tEpidemiology of Foodborne Illnesses /$rCraig W. Hedberg$g435 --$gIV.$tMycotoxigenic Molds$g449 --$g21.$tToxigenic Aspergillus Species /$rAilsa D. Hocking$g451 --$g22.$tToxigenic Penicillium Species /$rJohn I. Pitt$g467 --$g23.$tFusaria and Toxigenic Molds Other than Aspergilli and Penicillia /$rLloyd B. Bullerman$g481 --$gV.$tViruses$g499 --$g24.$tFoodborne Viruses /$rDean O. Cliver$g501 --$gVI.$tFoodborne and Waterborne Parasites$g513 --$g25.$tHelminths in Meat /$rCharles W. Kim, H. Ray Gamble$g515 --$g26.$tHelminths Acquired from Finfish, Shellfish, and Other Food Sources /$rEugene G. Hayunga$g533 --$g27.$tProtozoan Parasites /$rYnes R. Ortega$g549 --$gVII.$tPreservatives and Preservation Methods$g565 --$g28.$tPhysical Methods of Food Preservation /$rJozsef Farkas$g567 --$g29.$tChemical Preservatives and Natural Antimicrobial Compounds /$rP. Michael Davidson$g593 --$g30.$tBiologically Based Preservation Systems /$rThomas J. Montville, Karen Winkowski, Michael L. Chikindas$g629 --$gVIII.$tFood Fermentations$g649 --$g31.$tFermented Dairy Products /$rMark E. Johnson, James L. Steele$g651 --$g32.$tFermented Vegetables /$rHerbert J. Buckenhuskes$g665 --$g33.$tFermented Meat, Poultry, and Fish Products /$rSteven C. Ricke, Irene Zabala Diaz, Jimmy T. Keeton$g681 --$g34.$tTraditional Fermented Foods /$rLarry R. Beuchat$g701 --$g35.$tCocoa and Coffee /$rSterling S. Thompson, Kenneth B. Miller, Alex S. Lopez$g721 --$g36.$tBeer /$rIain Campbell$g735 --$g37.$tWine /$rGraham H. Fleet$g747 --$gIX.$tAdvanced Techniques in Food Microbiology$g773 --$g38.$tDevelopment and Impact of Rapid Methods for Detection of Foodborne Pathogens /$rPeter Feng$g775 --$g39.$tProbiotics and Prebiotics /$rTodd R. Klaenhammer$g797 --$g40.$tPredictive Modeling and Risk Assessment /$rRichard C. Whiting, Robert L. Buchanan$g813 --$g41.$tHazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards /$rDane Bernard$g833.
650 0 $aFood$xMicrobiology.
650 12 $aFood Microbiology.
650 6 $aAliments$xMicrobiologie.
650 7 $aFood$xMicrobiology.$2fast$0(OCoLC)fst00930535
650 7 $aAlimentac ʹa o (microbiologia)$2larpcal
650 7 $aAlimentos (conservac ʹa o)$2larpcal
650 7 $aIntoxicac ʹa o alimentar.$2larpcal
650 07 $aLebensmittelmikrobiologie.$2swd
700 1 $aDoyle, Michael P.,$d1949-
700 1 $aBeuchat, Larry R.
700 1 $aMontville, Thomas J.
776 08 $iOnline version:$tFood microbiology.$b2nd ed.$dWashington, D.C. : ASM Press, ℗♭2001$w(OCoLC)903198378
938 $aBaker & Taylor$bBKTY$c129.95$d129.95$i1555812082$n0003715395$sactive
938 $aBaker and Taylor$bBTCP$n2001022702
938 $aIngram$bINGR$n9781555812089
938 $aYBP Library Services$bYANK$n1798152
029 1 $aAU@$b000022569978
029 1 $aAU@$b000024715382
029 1 $aAU@$b000024755345
029 1 $aHEBIS$b102269378
029 1 $aHR0$b1555812082
029 1 $aIG#$b9781555812089
029 1 $aNLGGC$b229833047
029 1 $aNLM$b101136374
029 1 $aNZ1$b6206157
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 248 OTHER HOLDINGS