| 000 -LEADER |
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| fixed length control field |
01938nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250226123939.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250226b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781641722223 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Transcribing agency |
ASCOT Library |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
Ref 664.001 B93i 2023. |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Burnett, Reese. |
| Relator code |
author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Introduction to food microbiology / |
| Statement of responsibility, etc |
by Reese Burnett. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York, NY : |
| Name of publisher, distributor, etc |
Larsen and Keller Education, |
| Date of publication, distribution, etc |
2023. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 211 pages : |
| Other physical details |
col. illus. ; 27 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1. What is food microbiology? --<br/>Chapter 2. Fermentation --<br/>Chapter 3. Microbes in food and beverages -- <br/>Chapter 4. Probiotics -- <br/>Chapter 5. Foodborne pathogens -- <br/>Chapter 6. Food preservation and safety. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"The study of microorganisms that create or contaminate food is known as food microbiology. It is primarily the study of microorganisms that cause food spoilage and pathogens that can cause disease. The possibility of food getting spoilt becomes higher if it is improperly cooked or stored. Food items that are used to produce fermented foods such as cheese, yogurt, beer, wine, bread, and others also get spoilt soon. Various pathogens such as bacteria and viruses are directly transmitted through food. Proper preparation of food, including proper cooking, reduces most pathogens. Many biopolymers which are used in the food industry, are synthesized using microbes. The book aims to shed light on some of the unexplored aspects of food microbiology. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. This book is a complete source of knowledge on the present status of this important field." -- Provided by publisher |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Microbiology. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food microbiology. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
| Source of classification or shelving scheme |
|
