國立高雄大學圖資館 |

Language: English

Back

Food hygiene and applied food microb...

SpringerLink (Online service)

Food hygiene and applied food microbiology in an anthropological cross cultural perspective

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food hygiene and applied food microbiology in an anthropological cross cultural perspectiveby Aleardo Zaccheo ... [et al.].
other author:	Zaccheo, Aleardo.
Published:	Cham :Springer International Publishing :2017.
Description:	xi, 109 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	FoodMicrobiology.
Online resource:	http://dx.doi.org/10.1007/978-3-319-44975-3
ISBN:	9783319449753$q(electronic bk.)

Food hygiene and applied food microbiology in an anthropological cross cultural perspective
Food hygiene and applied food microbiology in an anthropological cross cultural perspective[electronic resource] /by Aleardo Zaccheo ... [et al.]. - Cham :Springer International Publishing :2017. - xi, 109 p. :ill., digital ;24 cm.

Foreword -- Preface -- 1. The Complex Relationships Between Humans, Food, Water and Hygiene -- 2. A Brief History of Food, Food Safety and Hygiene -- 3. Food Microbiology Seen from Different Angles -- 4. The Viruses -- 5. The Bacteria -- 6. The Fungi and Other Eukaryotic Microbes -- 7. The Human Behavior and Food Resources -- 8. The Human Microbiomes -- 9. The Global Microbial Environments -- 10. The Local Food Environments -- 11. Biocides and "Superbugs" -- 12. Food Safety Considerations About Selected Causative Agents -- 13. Conclusions and Recommendations for those outside or inside the "Global Village" -- References -- Index.

ISBN: 9783319449753$q(electronic bk.)

Standard No.: 10.1007/978-3-319-44975-3doiSubjects--Topical Terms:

189083
Food
--Microbiology.

LC Class. No.: QR115

Dewey Class. No.: 664.001579

Food hygiene and applied food microbiology in an anthropological cross cultural perspective
LDR:01611nmm a2200301 a 4500 001 505478
003 DE-He213
005 20161102135935.0
006 m d
007 cr nn 008maaau
008 171030s2017 gw s 0 eng d
020 $a 9783319449753$q(electronic bk.)
020 $a 9783319449739$q(paper)
024 7 $a 10.1007/978-3-319-44975-3 $2 doi
035 $a 978-3-319-44975-3
040 $a GP $c GP
041 0 $a eng
050 4 $a QR115
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.001579 $2 23
090 $a QR115 $b .F686 2017
245 0 0 $a Food hygiene and applied food microbiology in an anthropological cross cultural perspective $h [electronic resource] / $c by Aleardo Zaccheo ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a xi, 109 p. : $b ill., digital ; $c 24 cm.
505 0 $a Foreword -- Preface -- 1. The Complex Relationships Between Humans, Food, Water and Hygiene -- 2. A Brief History of Food, Food Safety and Hygiene -- 3. Food Microbiology Seen from Different Angles -- 4. The Viruses -- 5. The Bacteria -- 6. The Fungi and Other Eukaryotic Microbes -- 7. The Human Behavior and Food Resources -- 8. The Human Microbiomes -- 9. The Global Microbial Environments -- 10. The Local Food Environments -- 11. Biocides and "Superbugs" -- 12. Food Safety Considerations About Selected Causative Agents -- 13. Conclusions and Recommendations for those outside or inside the "Global Village" -- References -- Index.
650 0 $a Food $x Microbiology. $3 189083
650 0 $a Food adulteration and inspection. $3 301213
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Public Health. $3 320661
700 1 $a Zaccheo, Aleardo. $3 770861
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-44975-3
950 $a Chemistry and Materials Science (Springer-11644)