MARC details
| 000 -CABECERA |
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| campo de control de longitud fija |
05002nam a22003375i 4500 |
| 001 - NÚMERO DE CONTROL |
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342684 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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ES-MaUEC |
| 005 - FECHA Y HORA DE LA ÚLTIMA TRANSACCIÓN |
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20240611040214.0 |
| 006 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA--CARACTERÍSTICAS DEL MATERIAL ADICIONAL |
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| 007 - CAMPO FIJO DE DESCRIPCIÓN FÍSICA--INFORMACIÓN GENERAL |
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cr nn 008mamaa |
| 008 - DATOS DE LONGITUD FIJA--INFORMACIÓN GENERAL |
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| campo de control de longitud fija |
110601s2011 xxu| s |||| 0|eng d |
| 020 ## - NÚMERO INTERNACIONAL ESTÁNDAR DEL LIBRO |
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| Número Internacional Estándar del Libro |
9781441993748 |
| 040 ## - FUENTE DE LA CATALOGACIÓN |
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| Centro/agencia modificador |
UNAV |
| Lengua de catalogación |
spa |
| Centro/agencia transcriptor |
ES-MaUEC |
| 050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
|---|
| Número de clasificación |
TX541 |
| Número de documento/Ítem |
2011 EB |
| 110 2# - ENTRADA PRINCIPAL--NOMBRE DE ENTIDAD CORPORATIVA |
|---|
| 9 (RLIN) |
680135 |
| Nombre de entidad corporativa o nombre de jurisdicción como elemento de entrada |
International Commission on Microbiological Specifications for Foods |
| 245 10 - MENCIÓN DE TÍTULO |
|---|
| Título |
Microorganisms in Foods 8 : |
| Resto del título |
Use of Data for Assessing Process Control and Product Acceptance |
| Mención de responsabilidad, etc. |
by International Commission on Microbiological Specifications for Foods |
| 264 #1 - PRODUCCIÓN, PUBLICACIÓN, DISTRIBUCIÓN, FABRICACIÓN Y COPYRIGHT |
|---|
| Producción, publicación, distribución, fabricación y copyright |
Boston |
| Nombre del de productor, editor, distribuidor, fabricante |
Springer US |
| Fecha de producción, publicación, distribución, fabricación o copyright |
2011 |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extensión |
1 recurso en línea (XX, 402 páginas) |
| 336 ## - TIPO DE CONTENIDO |
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| Fuente |
rdacontent |
| Término de tipo de contenido |
Texto |
| Código de tipo de contenido |
txt |
| 337 ## - TIPO DE MEDIO |
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| Fuente |
rdamedia |
| Nombre/término del tipo de medio |
electrónico |
| Código del tipo de medio |
c |
| 338 ## - TIPO DE SOPORTE |
|---|
| Fuente |
rdacarrier |
| Nombre/término del tipo de soporte |
recurso electrónico |
| Código del tipo de soporte |
cr |
| 490 0# - MENCIÓN DE SERIE |
|---|
| Mención de serie |
Springer eBooks |
| 988 ## - NOTA LOCAL 598 |
|---|
| Nota local 598 (boletines) |
Ebook_one2one |
| 505 0# - NOTA DE CONTENIDO CON FORMATO |
|---|
| Nota de contenido con formato |
Preface -- Contributors and Reviewers -- Abbreviations Used in the Book -- Part I. Principles of Using Data in Microbial Control -- 1. Utility of Microbial Testing for Safety and Quality -- 2. Validation of Control Measures -- 3. Verification of Process Control -- 4. Verification of Environmental Control -- 5. Corrective Actions to Re-Establish Control -- 6. Microbiological Testing in Customer-Supplier Relations -- Part II. Applications of Principles to Product Categories -- 7. Applications and Use of Criteria and Other Tests -- 8. Meat Products -- 9 Poultry Products -- 10. Fish and Seafood Products -- 11. Feeds and Pet Food -- 12. Vegetables and Vegetable Products -- 13. Fruits and Fruit Products -- 14. Spice, Dry Soups and Asian Flavorings -- Cereals and Cereal Products -- 16. Nuts, Oilseeds, Dried Legumes and Coffee -- 17. Cocoa, Chocolate and Confectionary -- 18. Oil- and Fat-based Foods -- 19. Sugar, Syrups and Honey -- 20. Non-Alcoholic Beverages -- 21. Water -- 22. Eggs and Egg Products -- 23. Milk and Dairy Products -- 24. Shelf-Table Heat Treated Foods -- 25. Dry Foods for Infants and Young Children -- 26. Combination Foods -- Appendix 1. Sampling Considerations and Statistical Aspects of Sampling Plans -- Appendix 2. Calculations for Chapter 2 -- Appendix 3. ISO Methods Referenced in Tables -- Appendix 4. Objectives and Accomplishments of the ICMSF -- Appendix 5. ICMSF Participants -- Appendix 6. ICMSF Publications -- Appendix 7. Sponsors of ICMSF Activities |
| 520 ## - SUMARIO, ETC. |
|---|
| Sumario, etc. |
Continuing the ICMSF series, Microorganisms in Foods 8provides practical guidance on appropriate testing of food processing environments, processing lines, shelf life and finished product to enhance the safety and microbiological quality of the food supply. Part I, Principles of Using Data in Microbial Control, summarizes the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, and also identifies circumstances where microbiological testing may play a useful role. Part II, Applications of Principles to Product Categories, updates and expands Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (1986) and builds on Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2nd edition, 2005) with recommended tests and specific criteria for 19 food product categories to evaluate the effectiveness of controls. Microorganisms in Foods 8 is intended for anyone using microbiological testing or engaged in setting microbiological criteria including government, food processors and the customers they supply. This book provides actionable information for food quality assurance professionals, food microbiologists, food technologist, veterinarians, public health workers and regulatory officials. This peer reviewed book was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF), with assistance from a limited number of consultants. The ICMSF was formed in response to the need for internationally acceptable and authoritative guidance on microbiological limits for foods in international commerce. Currently the membership consists of 17 food microbiologists and public health professionals from eleven countries, drawn from government, universities, and food processing and related industries. Also available Microorganisms in Foods 7: Microbiological Testing in Food Safety Management, 2002 (978-0-306-47262-6) Microorganisms in Foods 6: Microbial Ecology of Food Commodities, 2nd edition 2005 (978-1-4419-3465-9) Microorganisms in Foods 5: Characteristics of Microbial Pathogens, |
| 650 #7 - PUNTO DE ACCESO ADICIONAL DE MATERIA--TÉRMINO DE MATERIA |
|---|
| Fuente del encabezamiento o término |
embne |
| 9 (RLIN) |
171146 |
| Término de materia o nombre geográfico como elemento de entrada |
Alimentos |
| Subdivisión general |
Análisis |
| 856 40 - LOCALIZACIÓN Y ACCESO ELECTRÓNICOS |
|---|
| Identificador Uniforme del Recurso |
https://ebookcentral.proquest.com/lib/ueurmad/detail.action?docID=763676 |
| Nota pública |
Acceso a este recurso digital (usuarios Universidad Europea de Madrid) |
| 999 ## - NÚMEROS DE CONTROL DE SISTEMA (KOHA) |
|---|
| -- |
1 |
| 942 ## - ELEMENTOS DE PUNTO DE ACCESO ADICIONAL (KOHA) |
|---|
| Fuente del sistema de clasificación o colocación |
Library of Congress Classification |
| Tipo de ítem Koha |
LIBRO-E NO PRÉSTAMO |
| 998 ## - DATOS ESTADÍSTICOS |
|---|
| Fecha de catalogación |
11/2021 |
| Tipo de materia |
E-book |
| Catalogador |
Sara Morillo |
| Catalogado |
Sí |