Balıkesir Üniversitesi
Kütüphane ve Dokümantasyon Daire Başkanlığı

Dairy microbiology [electronic resource] : a practical approach / editor, Photis Papademas.

Katkıda bulunan(lar):Yayıncı: Boca Raton, FL : Taylor and Francis, [2015]Tanım: 1 online resource (254 pages)İçerik türü:
  • text
Ortam türü:
  • computer
Taşıyıcı türü:
  • online resource
ISBN:
  • 9781482298680
  • 1482298686
Konu(lar): Tür/Form:Ek fiziksel biçimler:Print version:: Dairy microbiology.DDC sınıflandırma:
  • 23
LOC sınıflandırması:
  • QR121
Çevrimiçi kaynaklar:
İçindekiler:
Front Cover Dedication Preface Contents Chapter 1: Basic Concepts of Food Microbiology Chapter 2: The Microbiology of Raw Milk Chapter 3: Dairy Pathogens: Characteristics and Impact Chapter 4: Dairy Starter Cultures Chapter 5: Application of Probiotics in the Dairy Industry: The Long Way from Traditional to Novel Functional Foods Chapter 6: Application of Molecular Methods for Microbial Identifi cation in Dairy Products Chapter 7: Application of Food Safety Management Systems (FSMS) in the Dairy Industry Color Plate Section Back Cover.
Özet: The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn's), the role of dairy starter cultures in manufacturing fermented dai.
Bu kütüphanenin etiketleri: Kütüphanedeki eser adı için etiket yok. Etiket eklemek için oturumu açın.
Yıldız derecelendirmeleri
    Ortalama puan: 0.0 (0 oy)
Mevcut
Materyal türü Ana kütüphane Koleksiyon Yer numarası Durum İade tarihi Barkod Materyal Ayırtmaları
Elektronik Kitap Elektronik Kitap Mehmet Akif Ersoy Merkez Kütüphanesi Dijital içerik Non-fiction E-KİTAP (Rafa gözat(Aşağıda açılır)) Çevrimiçi Kaynak EK706
Toplam ayırtılanlar: 0

Includes bibliographical references and index.

Front Cover Dedication Preface Contents Chapter 1: Basic Concepts of Food Microbiology Chapter 2: The Microbiology of Raw Milk Chapter 3: Dairy Pathogens: Characteristics and Impact Chapter 4: Dairy Starter Cultures Chapter 5: Application of Probiotics in the Dairy Industry: The Long Way from Traditional to Novel Functional Foods Chapter 6: Application of Molecular Methods for Microbial Identifi cation in Dairy Products Chapter 7: Application of Food Safety Management Systems (FSMS) in the Dairy Industry Color Plate Section Back Cover.

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn's), the role of dairy starter cultures in manufacturing fermented dai.

eBooks on EBSCOhost All EBSCO eBooks

Bu materyal hakkında henüz bir yorum yapılmamış.

bir yorum göndermek için.
Bizi Sosyal Medyada Takip Edin