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Title Fish and seafood [electronic resource].
Publication Info. Leatherhead Pub. ; Royal Society of Chemistry, Cambridge ; 2009.
Edition [2nd ed.]
Location Call No. Status Notes
 Libraries Electronic Books  ELECTRONIC BOOK-Knovel    AVAIL. ONLINE
Description 1 online resource.
Series Microbiology handbook.
Reproduction Electronic reproduction. Cambridge, England : Royal Society of Chemistry, 2010. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on June 8, 2010). Access may be restricted to users at subscribing institutions.
Bibliography Includes bibliographical references and index.
Summary "The Microbiology Handbook - Fish and Seafood is one in a series of Leatherhead Food International Microbiology Handbooks; others include Dairy Products, and Meat Products. This book endeavours to provide the reader with an easy-to-use reference to microorganisms in fish and seafood." "The second edition of this handbook, in keeping with the previous edition, remains topical and features recent developments in fish and seafood processing that can influence the nature and scope of growth and survival of microorganisms in these products, and hazards associated with them." "The new edition also incorporates the new Commission Regulations on hygiene for foodstuffs and specific hygiene rules for food of animal origin, as well as microbiological criteria for foodstuffs; and new fish and shellfish toxins Lipophilic Shellfish Toxins, Azaspiracids, Cyclic Imines, Gymnodimines, Spirolides, Pinnatoxins and Pteriatoxins. This book remains a valuable source of information for microbiologists and food scientists responsible for food safety."--BOOK JACKET.
Subject Microbiology.
Added Author Fernandes, Rhea.
Royal Society of Chemistry (Great Britain)
Related To Original 9781905224760 1905224761 (OCoLC)426227478
Standard No. 429669067
ISBN 9781847559814
9781621981749 (electronic bk.)
1621981746 (electronic bk.)
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