The microbiological safety and quality of food / edited by Barbara M. Lund, Tony C. Baird-Parker, Grahame W. Gould.
Contributor(s): Lund, Barbara M
| Baird-Parker, Tony C | Gould, G. W. (Grahame Warwick).
Publisher: New York : Springer, c2000Description: 2 v. : ill. ; 29 cm.ISBN: 0834213230 (hbk. : 2 v.); 9780834213234 (hbk. : 2 v.).Subject(s): Food -- Microbiology | Food -- Safety measuresDDC classification: 664.001579
Partial contents:
v. I: Part I Principles and application of food preservation techniques -- Part II Microbial ecology of different types of food -- v. II Part III Foodborne pathogens -- Part IV Assurance of the microbiological safety and quality of foods
| Item type | Current location | Call number | Vol info | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Reference Collection | Taylor's Library-TU | 664.001579 MIC 2000 (Browse shelf) | Vol. I | 1 | Available | SBSxx,36000,03,RA | 5000152387 | |
| Reference Collection | Taylor's Library-TU | 664.001579 MIC 2000 (Browse shelf) | Vol. I | 1 | Available | SCAFS,70006,03,RA | 5000103756 | |
| Reference Collection | Taylor's Library-TU | 664.001579 MIC 2000 (Browse shelf) | Vol. II | 1 | Available | SBSxx,36000,03,RA | 5000152388 | |
| Reference Collection | Taylor's Library-TU | 664.001579 MIC 2000 (Browse shelf) | Vol. II | 1 | Available | SCAFS,70006,03,RA | 5000103928 |
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| 664.001579 MAT 2017 Food microbiology : | 664.001579 MAT 2017 Food microbiology : | 664.001579 MIC 2000 The microbiological safety and quality of food / | 664.001579 MIC 2000 The microbiological safety and quality of food / | 664.001579 MIC 2000 The microbiological safety and quality of food / | 664.001579 MIC 2000 The microbiological safety and quality of food / | 664.001579 MIC 2006 Microbiology of fresh produce / |
Includes bibliographical references and index.
v. I: Part I Principles and application of food preservation techniques -- Part II Microbial ecology of different types of food -- v. II Part III Foodborne pathogens -- Part IV Assurance of the microbiological safety and quality of foods