Microorganisms in foods - Info and Reading Options
their significance and methods of enumeration
By International Commission on Microbiological Specifications for Foods
"Microorganisms in foods" was published by University of Toronto Press in 1978 - Toronto, it has 436 pages and the language of the book is English.
“Microorganisms in foods” Metadata:
- Title: Microorganisms in foods
- Author: ➤ International Commission on Microbiological Specifications for Foods
- Language: English
- Number of Pages: 436
- Publisher: University of Toronto Press
- Publish Date: 1978
- Publish Location: Toronto
“Microorganisms in foods” Subjects and Themes:
- Subjects: ➤ Food - Technique - Microbiology - Standards - Food industry and trade - Sanitation - Quality control - Hazard Analysis and Critical Control Point (Food safety system) - Counting - Congresses - Microorganisms - Food, analysis - Food, microbiology - Food contamination
Edition Specifications:
- Pagination: v.
Edition Identifiers:
- The Open Library ID: OL20086509M - OL19358620W
- Library of Congress Control Number (LCCN): 77017842 - 87036085 - 88182096
- ISBN-10: 0802022936 - 0802056938 - 0632021810
- All ISBNs: 0802022936 - 0802056938 - 0632021810
AI-generated Review of “Microorganisms in foods”:
"Microorganisms in foods" Table Of Contents:
- 1- Microorganisms in foods : their significance and methods of enumeration
- 2- 2. Sampling for microbiological analysis, principles and specific applications
- 3- 3. Factors affecting life and death of microorganisms
- 4- 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.
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