000			02103cam a22003497a 4500
001			16850241
003			OSt
005			20250920124118.0
008			110630s2009 enka bf 001 0 eng d
010			_a 2009502488
020			_a9781905224760 (hbk.)
020			_a1905224761 (hbk.)
035			_a(OCoLC)ocn426227478
040			_aNLE _cDDC _dCDX _dYDXCP _dCUV _dDHT _dDLC
042			_alccopycat
050	0	0	_aQR321 _b.F57 2009
082	0	4	_a597MIC 2009
100			_aEdited by Fernandes,Rhea _919385
245	0	0	_aFish and Seafood.
250			_a2nd ed.
260			_aCambridge; _bRoyal Society of Chemistry, _cc2009.
300			_axiv,258p. _bill. _c24cm.
490	1		_aMicrobiology handbook
504			_aIncludes; bibliographical references, & index.
520	1		_a"The Microbiology Handbook - Fish and Seafood is one in a series of Leatherhead Food International Microbiology Handbooks; others include Dairy Products, and Meat Products. This book endeavours to provide the reader with an easy-to-use reference to microorganisms in fish and seafood." "The second edition of this handbook, in keeping with the previous edition, remains topical and features recent developments in fish and seafood processing that can influence the nature and scope of growth and survival of microorganisms in these products, and hazards associated with them." "The new edition also incorporates the new Commission Regulations on hygiene for foodstuffs and specific hygiene rules for food of animal origin, as well as microbiological criteria for foodstuffs; and new fish and shellfish toxins Lipophilic Shellfish Toxins, Azaspiracids, Cyclic Imines, Gymnodimines, Spirolides, Pinnatoxins and Pteriatoxins. This book remains a valuable source of information for microbiologists and food scientists responsible for food safety."--BOOK JACKET.
650		0	_aBiology _95602
650		0	_aFish _98564
830		0	_aMicrobiology handbook. _914989
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cO_SHELF
999			_c7306 _d7306