rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food science reviews
    sub title: food hygiene and safety
    part number: Volume 1
  name:
    name part: Watson, David.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 1992
    copyright date: 1992
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (89 pages)
  abstract: Bridging the gap between journal articles and specialised books, Food Science Reviews provides expert coverage of key areas of food science. Drawing solely on contributions from leading scientists, the collated essays established themselves as a standard reference on the most interesting current work in the field. This topical first volume covers an area which is increasingly in the public and scientific eye. Expert contributions on all aspects of the microbiological and chemical safety of food provide a key review of food hygiene and safety.
  table of contents: Front Cover; Food Hygiene and Safety; Copyright Page; Table of contents; Introduction; Part I: Microbiological safety of food; Chapter 1. Hazard analysis critical control point system(HACCP): application in the food industry for microbial safety; INTRODUCTION; FOUR STAGES OF HACCP; REFERENCES; Chapter 2. Escherichia coli and Shigella; INTRODUCTION; REFERENCES; Chapter 3. Foodborne Campylobacter enteritis; THE SIZE OF THE PROBLEM; THE DISEASE; BACTERIOLOGY; ISOLATION; SOURCES OF INFECTION; REFERENCES; Chapter 4. Listeriosis; INTRODUCTION; LISTERIA: MICROBIOLOGY
  table of contents: LISTERIOSIS: CLINICAL MANIFESTATIONSLISTERIA: CLINICAL FEATURES-ANIMALS; THE SOURCE OF THE BACTERIUM; THE INCIDENCE OF THE DISEASE IN THE UK; LISTERIA PATHOGENESIS AND VIRULENCE FACTORS; INFECTIVE DOSE; SEROTYPES OF LISTERIA MONOCYTOGENES IN THE NORMAL GUT; CURRENT PROBLEMS FOR THE FOOD INDUSTRY; LISTERIOSIS FROM FOOD; APPENDIX; REFERENCES; Part II: Chemical safety of food; Chapter 5. Antimicrobial agents in fermented and non-fermented fruit beverages; SO2 AND THE MANUFACTURE OF WINES; SO2 AND THE CONTROL OF NON-ENZYMIC BROWNING; PRESERVATIVES FOR WINES AND FRUIT JUICES; SAFETY ASSESSMENT
  table of contents: CONCLUSIONChapter 6. Chemical contamination of food; INTRODUCTION; THE CHEMICALS INVOLVED; SOURCES AND INTAKES; FOOD SURVEILLANCE; FOOD CHEMICAL CONTAMINANTS IN CONTEXT; SUMMARY; REFERENCES; Index
  note: David Watson, editor.
  note: Includes bibliographical references at the end of each chapters and index.
  subject:
    topic: Food handling
  subject:
    topic: Food adulteration and inspection
  subject:
    topic: Food
    topic: Microbiology
  subject:
    topic: COOKING
    topic: General
  subject:
    topic: Food adulteration and inspection
  subject:
    topic: Food handling
  subject:
    topic: Food
    topic: Microbiology
  classification: TX537 .F663 1992eb
  classification: 641.3
  related item:
    title info:
      title: Food science reviews. Volume1
    origin info:
      publisher: West Sussex, England : Ellis Horwood, ©1992
    physical description:
      extent: viii, 80 pages
  identifier: 9780857093035
  identifier: 0857093037
  identifier: 9781855732742
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: E7B
    record creation date: 140205
    record change date: 20260326200324.0
    record identifier: in00005753918
    language of cataloging:
      language term: eng