| 000 | 01170cam a2200301 4500 | ||
|---|---|---|---|
| 001 | u71839 | ||
| 003 | SIRSI | ||
| 008 | 211102s2000 000 0 | ||
| 020 | _a0834213230 | ||
| 050 | _aQR115 | ||
| 100 |
_aLund, Barbara M. _eeditor _9288987 |
||
| 100 |
_aBaird-Parker, Tony C. _eeditor _9273511 |
||
| 100 |
_aGould, G. W. _eeditor _9282720 |
||
| 245 | 1 | 4 | _aThe microbiological safety and quality of food |
| 260 |
_bAspen Publishers Inc., _c2000 |
||
| 300 | _a2 volumes | ||
| 520 | _aPart 1 - Principles & application of food preservation techniques. The production of microbiologically safe and stable foods. Strategies for food preservation. Heat treatment. Irradiation. Chill storage. Freezing. Drying and reduction of water activi | ||
| 650 |
_aFood safety _9329605 |
||
| 654 | _aBiological sciences, microbiology, ecology, natural history | ||
| 999 |
_c88301 _d88301 |
||
| 650 |
_aFood quality _9335132 |
||
| 650 |
_aFood preservation _9330248 |
||
| 650 |
_aHeat treatment _9333992 |
||
| 650 |
_aFood irradiation _9337428 |
||
| 650 |
_aFreezing _9339301 |
||
| 650 |
_aFood chemistry _9334841 |
||
| 650 |
_aFood-borne diseases _9334402 |
||
| 650 |
_aHazard analysis _9334114 |
||