000			01989nam a2200337 c 4500
999			_c342687 _d342687
001			342687
003			ES-MaUEC
005			20230102120117.0
006			m fo d0101
007			cr cn ||||a
008			210223t2009 usaa fo 001 0 eng d
020			_a9781683671312
040			_aBUDC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQR115 _b2010 EB
245	0	0	_aPathogens and Toxins in Foods : _bChallenges and Interventions _ceditors, Vijay K. Juneja, John N. Sofos
250			_aFirst published: 9 October 2009
264		1	_aWashington, DC _bASM Press _c2009
264		4	_c2010
300			_a1 recurso en línea (XXX, 512 páginas) _bilustraciones
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
520	3		_a"Understand how to control microbial pathogens and toxic agents at all stages of the food supply chain. Details the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products. Explores the most recent advances in biological, chemical, and physical interventions to control foodborne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations. Discusses the latest methods to rapidly detect foodborne pathogens and the implementation of comprehensive food safety management systems."
650	1	7	_aMicrobiología alimentaria _2embne _9150782
650	1	7	_aIntoxicación por alimentos _2embne _9141115
700	1		_aJuneja, Vijay K., _eeditor literario _4edc _9680118 _d1956-
700	1		_aSofos, John Nikolaos _eeditor literario _4edc _9680119
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://onlinelibrary.wiley.com/doi/book/10.1128/9781555815936 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b11/2021 _dz _ep _zSI