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Microbiological examination methods of food and water : a laboratory manual / Neusely da Silva, Marta Hiromi Taniwaki, Valeria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Maristela de Silva do Nascimento & Renato Abeilar Romeiro Gomes, Institute of Food Technology-ITAL, Campinas, SP, Brazil.

By: Silva, Neusely da.
Material type: materialTypeLabelBookPublisher: Boca Raton : CRC Press, Taylor & Francis Group, c2013Description: xxvii, 456 p. : ill. ; 28 cm.ISBN: 9780415690867.Call number: 597.16 SIL Ref. Subject(s): Food -- Microbiology -- Laboratory manuals | Water -- Microbiology -- laboratory manuals | Microbiology -- Techniques -- StandardsOnline resources: Click here to access online | Click here to access online | Click here to access online Summary: "Illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowed international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. The didactic setup and the visualization of procedures in step-by-step schemes allow student and practitioner to quickly perceive and execute the procedure intended. Each chapter provides numerous methods for a certain examination, and also simple alternatives. Intended as a practical companion for researchers, analysts, technicians and teachers, and for laboratory education of (under) graduate students in food engineering and related disciplines" -- Provided by publisher.
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597.16 SIL Ref. (Browse shelf) 1 Not For Loan Non-Circulating 1100013768

"A balkema book."

Includes bibliographical references and index.

YE2017 M03

"Illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowed international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. The didactic setup and the visualization of procedures in step-by-step schemes allow student and practitioner to quickly perceive and execute the procedure intended. Each chapter provides numerous methods for a certain examination, and also simple alternatives. Intended as a practical companion for researchers, analysts, technicians and teachers, and for laboratory education of (under) graduate students in food engineering and related disciplines" -- Provided by publisher.

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