MARC details
| 000 -LEADER |
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| fixed length control field |
04011aam a22004451i 4500 |
| 001 - ACCESSION NUMBER |
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| control field |
020927512 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
UkOxU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230621162500.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION |
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| fixed length control field |
m || d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160801t20142014flu o 000 0 eng |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
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| National bibliography number |
GBB7C2110 |
| Source |
bnb |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781466564442 |
| Qualifying information |
(e-book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
146656444X |
| Qualifying information |
(e-book) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9781466564435 |
| 035 ## - SYSTEM CONTROL NUMBER |
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| System control number |
(Uk)018416113 |
| 037 ## - SOURCE OF ACQUISITION |
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| Stock number |
TANDF_276743 |
| Source of stock number/acquisition |
Ingram Content Group |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
AU@ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
AU@ |
| Modifying agency |
OCLCO |
| -- |
OCLCF |
| -- |
OCLCQ |
| -- |
Uk |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
ukblsr |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
QR115 |
| Item number |
.R39 2014 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664.001 |
| Edition number |
23 |
| Item number |
RAY |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ray, Bibek, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Fundamental food microbiology / |
| Statement of responsibility, etc |
Bibek Ray, Arun K. Bhunia. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fifth edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
NW : |
| Name of publisher, distributor, etc |
CRC Press, |
| Date of publication, distribution, etc |
c2014. |
| -- |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (626 pages). |
| 500 ## - GENERAL NOTE |
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| General note |
Academic |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
SECTION I: INTRODUCTION TO MICROBES IN FOODS; History and Development of Food Microbiology; Characteristics of Predominant Microorganisms in Food; Sources of Microorganisms in Foods; Normal Microbiological Quality of Foods and Its Significance; SECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENT; Microbial Growth Characteristics; Factors Influencing Microbial Growth in Food; Microbial Attachments and Biofilm Formation; Microbial Metabolism of Food Components; Microbial Sporulation and Germination; Microbial Stress Response in the Food Environment; SECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOOD; Microorganisms Used in Food Fermentation; Biochemistry of Some Beneficial Traits; Genetics of Some Beneficial Traits; Starter Cultures and Bacteriophages; Microbiology of Fermented Food Production; Intestinal Bacteria and Probiotics; Food Biopreservatives of Microbial Origin, Bacteriocin, |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
and Nanotechnology; Food Ingredients and Enzymes of Microbial Origin; SECTION IV: MICROBIAL FOOD SPOILAGE; Important Factors in Microbial Food Spoilage; Spoilage of Specific Food Groups; New Food Spoilage Bacteria in Refrigerated Foods; Food Spoilage by Microbial Enzymes; Indicators of Microbial Food Spoilage; SECTION V: MICROBIAL FOODBORNE DISEASES; Important Facts in Foodborne Diseases; Foodborne Intoxications; Foodborne Bacterial Infections; Foodborne Toxico-Infections; Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites; and Fish and Shellfish Toxins; New and Emerging Foodborne Pathogens; Indicators of Bacterial Pathogens; SECTION VI: CONTROL OF MICROORGANISMS IN FOODS; Control of Access of Microorganisms: Cleaning, Sanitation, |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
and Disinfection; Control by Physical Removal; Control by Heat (Thermal Processing); Control by Low Temperature; Control by Reduced Water Activity and Drying; Control by Low pH and Organic Acids; Control by Modified Atmosphere (or Reducing O-R Potential); Control by Antimicrobial Preservatives and Bacteriophages; Control by Irradiation; Control by Novel Processing Technologies; Control by a Combination of Methods (Hurdle Concept); SECTION VII: MICROBIAL DETECTION AND FOOD SAFETY ; Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods; Appendix A: Predictive Modeling of Microbial Growth in Food; Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States; Appendix C: Hazard Analysis Critical Control Points; Index |
| 506 1# - RESTRICTIONS ON ACCESS NOTE |
|---|
| Terms governing access |
Legal Deposit; |
| Physical access provisions |
Only available on premises controlled by the deposit library and to one user at any one time; |
| Authorization |
The Legal Deposit Libraries (Non-Print Works) Regulations (UK). |
| Institution to which field applies |
UkOxU |
| 540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE |
|---|
| Terms governing use and reproduction |
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. |
| Institution to which field applies |
UkOxU |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Microbiology. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Microbiology. |
| Source of heading or term |
fast |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bhunia, Arun K., |
| Relator term |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
General Books |
