Detalles del Título
Detalles del Título

< Ant.
Sig. >
 
Título Compendium of methods for the microbiological examination of foods. - Cuarta edición.Libros / Impreso - Libros
Autor(es) Downes, Frances Pouch (Editor)
Ito, Keith (Editor)
Publicación Washington, D.C : American Public Health Association - APHA, ©2001
Descripción Física xxi, 676 páginas : ilustraciones ; 29 cm.
Idioma Inglés;
ISBN 087553175X
Clasificación(es) 664.001579
QUIMICA FARMACEUTICA
Materia(s) Alimentos - Microbiología - Técnica; Alimentos - Análisis; Microbiología de alimentos; Microbiología de alimentos - Manuales; Descomposición de alimentos; Fermentación;
Nota(s) Incluye referencias bibliográficas e índice
CONTENIDO: Laboratory quality assurance -- Sampling plans, sample collection, shipment, and preparation for analysis -- Microbiological monitoring of the food processing environment -- Microscopic methods -- Cultural methods for the enrichment and isolation of microorganisms -- Culture methods for enumeration of microorganisms -- Aerobic plate count -- Enterobacteriaceae, coliforms, and escherichia coli as quality and safety indicators -- Enterococci -- Rapid methods for detection, identification, and enumeration -- Molecular typing and differentiation -- Labor savings and automation -- Psychrotrophic microorganisms -- Thermoduric microorganisms and heat resistance measurements -- Lipolytic microorganisms -- Proteolytic microorganisms -- Halophilic and osmophilic microorganisms -- Pectinolytic and pectolytic microorganisms -- Acid-producing microorganisms -- Yeasts and molds -- Detection and enumeration of heat-resistant molds -- Mesophilic aerobic sporeformers -- Mesophilic anaerobic sporeformers -- Aciduric flat sour sporeformers -- Thermophilic flat sour sporeformers -- Thermophilic anaerobic sporeformers -- Sulfide spoilage sporeformers -- Investigation of foodborne illness outbreaks -- Microbial food safety risk assessment -- Aeromonas, arcobacter, and plesiomonas -- Campylobacter -- Bacillus cereus -- Clostridium botulinum and its toxins -- Clostridium perfringens -- Pathogenic escherichia coli -- Listeria -- Salmonella -- Shigella -- Staphylococcus aureus and Staphylococcal enterotoxins -- Vibrio -- Yersinia -- Waterborne and foodborne parasites -- Toxigenic fungi and fungal toxins -- Foodborne viruses -- Meat and poultry products -- Eggs and egg products -- Milk and milk products -- Fish, crustaceans, and precooked seafoods -- Molluscan shellfish: oysters, mussels, and clams -- Fruits and vegetables -- Fermented and acidified vegetables -- Gums and spices -- Salad dressings -- Sweeteners and starches -- Cereal and cereal products -- Confectionery products.
continuación del CONTENIDO: Nut meats -- Fruit beverages -- Soft drinks -- Bottled water -- Canned foods - Tests for commercial sterility -- Canned foods -- Tests for cause of spoilage -- Media, reagents, and stains -- Measurement of water activity (a ), acidity, and brix.
Ver en WorldCat WorldCat
Ver en Google Books Google Books
Disponibilidad
CodBarras Localización Piso Signatura Estado Categoría
102873Biblioteca Universidad Icesi2664.001579/C737DisponibleCol. General