Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/33515
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dc.contributor.advisorFu, Linglin-
dc.contributor.editorWang, Yanbo-
dc.contributor.editorZhang, Wangang-
dc.date.accessioned2019-01-02T12:14:05Z-
dc.date.available2019-01-02T12:14:05Z-
dc.date.issued2017-
dc.identifier.isbn978-1-4987-4458-4-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/33515-
dc.descriptionThis book focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products.-
dc.language.isoenen_US
dc.publisherCRC Press is an imprinten_US
dc.subjectFood Spoilageen_US
dc.titleFood Spoilage Microorganisms Ecology and Controlen_US
dc.typeBooken_US
Appears in Collections:Medical Labratory

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