| 000 -LEADER |
|---|
| fixed length control field |
01529cam a2200229Ii 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
9783319583716 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
3319583719 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
GW5XE |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 SHE 2017 A035 Or. |
| 100 1# - MAIN ENTRY--AUTHOR NAME |
|---|
| Personal name |
Shen, Cangliang, |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food microbiology laboratory for the food science student : |
| Remainder of title |
a practical approach / |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Number of Pages |
1 online resource (xi, 103 pages) : |
| Other physical details |
illustrations (some color) |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Food |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Zhang, Yifan, |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Ohio Library and Information Network. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://rave.ohiolink.edu/ebooks/ebc/9783319583716 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://link.springer.com/10.1007/978-3-319-58371-6 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://proxy.ohiolink.edu:9099/login?url=http://link.springer.com/10.1007/978-3-319-58371-6 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
ADB |
| 952 ## - LOCATION AND ITEM INFORMATION (KOHA) |
|---|
| Withdrawn status [LOCAL, KOHA] |
0 |
