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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology Bell, Chris (Consultant Food Microbiologist, UK)
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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology
Bell, Chris (Consultant Food Microbiologist, UK)
Clostridium botulinum produces a neurotoxin which causes the severe, often fatal illness, botulism. As a spore--forming bacterium requiring anaerobic conditions for growth, C. botulinum is a potential hazard associated with a wide range of both ambient stable and chilled foods. Despite the knowledge and understanding accumulated about C.
328 pages, 13
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 17 de mayo de 2000 |
| ISBN13 | 9780632055210 |
| Editores | John Wiley and Sons Ltd |
| Páginas | 328 |
| Dimensiones | 156 × 235 × 18 mm · 621 g |
| Lengua | Inglés |
