000			01873cam a2200313 a 4500
001			17254758
003			OSt
005			20221109151318.0
008			120413s2013 flua b 001 0 eng
010			_a 2012009375
020			_a9781439834831 (hardback)
040			_aDLC _cDLC
042			_apcc
050	0	0	_aQR115 _b.M465 2013
082	0	0	_a579.16 _223 _bTAO
084			_aTEC012000 _2bisacsh
245	0	0	_aMicrobiological research and development for the food industry / _cedited by Peter J. Taormina.
260			_aBoca Raton [Fla.] : _bCRC Press, _cc2013.
300			_ax, 345 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references and index.
520			_a"This book serves as a primer and reference for industrial food microbiologists who typically gain the information provided through on-the-job experience or from a consultant instead of in the classroom. The intent is to describe the purposes and processes for conducting microbiological research and development. A broad range of topics is covered including the basics of setting up a food microbiology laboratory, procedures for validating the efficacy of process and product food safety controls, practices and protocols for developing effective food preservatives, sanitizers and biocides, approaches to responding to food safety emergencies, predicting survival and growth of microbes in foods, and approaches to meaningful communication of food microbiology research outcomes"--
650		0	_aFood _xMicrobiology.
650		0	_aFood industry and trade.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
700	1		_aTaormina, Peter J., _d1973-
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK
999			_c4389 _d4389