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Microorganisms in Foods 5: Characteristics of Microbial Pathogens International Commission on Microbiological Specifications for Foods (ICMSF) 1996 edition
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Microorganisms in Foods 5: Characteristics of Microbial Pathogens
International Commission on Microbiological Specifications for Foods (ICMSF)
The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment.
514 pages, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 30 de junio de 1996 |
| ISBN13 | 9780412473500 |
| Editores | Chapman and Hall |
| Páginas | 514 |
| Dimensiones | 165 × 234 × 35 mm · 938 g |
| Lengua | Inglés |
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