000 02758cam a2200469Ma 4500
001 ocn948752322
003 OCoLC
005 20240524113851.0
006 m o d
007 cr cnu---unuuu
008 200904s2016 nju o 000 u eng d
020 _a9781119237853
_q(Libro electrónico)
020 _a1119237858
_q(Libro electrónico)
020 _z9781119237860
020 _z9781119237761
028 0 1 _aEB00668658
_bRecorded Books
035 _a(OCoLC)948752322
_z(OCoLC)950905249
040 _aRECBK
_beng
_epn
_cRECBK
_dOCLCO
_dOCLCF
_dEBLCP
_dOCLCQ
_dOCLCO
_dCUY
_dZCU
_dMERUC
_dICG
_dDKC
_dOCLCQ
041 0 _aeng
082 0 4 _a664.001579
_2
100 1 _aErkmen, Osman.
_eautor.
245 1 0 _aFood microbiology :
_bprinciples into practice /
_cOsman Erkmen and T. Faruk Bozoglu.
260 _a
264 3 1 _aHoboken, N.J. :
_bWiley,
_c2016.
300 _a1 recurso en línea
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
504 _aIncluye bibliografía e índice
505 0 _aVolume 1. Microorganisms related to foods, foodborne diseases, and food spoilage -- Volume 2. Microorganisms in food preservation and processing.
520 _aThis book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
650 0 _aTecnología.
_910649
650 0 _aLibro electrónico
_9332961
700 1 _aBozoglu, T. Faruk.
_eautor.
856 _uhttps://go.openathens.net/redirector/biblioteca.udem.edu.mx?url=https%3A%2F%2Fdoi.org%2F10.1002%2F9781119237860
900 _aNUT
942 _2ddc
_cEB
_n0
948 _hNO HOLDINGS IN UN@ - 452 OTHER HOLDINGS
991 _aNUT
_bIdalia Ileana Caballero
_cPR20
_dSEP
992 _aMicrobiología y Toxicología Alimentaria
999 _c149414
_d149414