000			01705nam a2200313Ia 4500
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020			_a012227072X
040			_cIHBT
041			_hENG
080			_a
082			_aREFERENCE
100			_aRobinson, R. K. [Ed.] _97286
245			_aEncyclopedia of Food Microbiology [Vol.2] _cEditor-in-chief, Richard K. Robinson ; editors, Carl A. Batt, Pradip D. Patel
260			_aSan Diego _bAcademic Press _c2000
300			_alviii, 663-1547+p.
440			_aEncyclopedia of Food Microbiology _97287
500			_aEncyclopedia of food microbiology includes details of all the important groups of bacteria, fungi, viruses and parasites, the various methods that can be employed for their detection in foods, the factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. A further series of articles describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or yoghurt that are so familiar in industrialized societies.
505			_tVolume 2
650			_aMicrobiology _92719
650			_aFood Microbiology _95476
650			_aEncyclopedia _95334
700			_a Batt, Carl A. [Ed.] _97288
700			_a Patel, Pradip D. [Ed.] _97289
856			_uhttp://www.loc.gov/catdir/description/els033/98087954.html _yPublisher description
856			_uhttp://www.loc.gov/catdir/toc/els032/98087954.html _yTable of contents
942			_cBOOK _2ddc
999			_c4807 _d4807
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4807 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4807