000			03660cam a2200385Ii 4500
001			96445
003			ES-MaUEC
005			20230102112754.0
006			m o d
007			cr cnu|||unuuu
008			170822s2017 sz a o 001 0 eng d
020			_a3319583719 _q(electronic bk.)
020			_a9783319583716 _q(electronic bk.)
020			_z3319583700
020			_z9783319583709 _q(print)
040			_aGW5XE _beng _erda _epn _cGW5XE _dYDX _dDKU _dOCLCF _dUAB _dNJR _dAZU _dUPM _dMERER _dOCLCQ _dESU _dIOG _dCOO _dES-MaUEC _bspa
050		4	_aQR115 _b2017 EB
100	1		_aShen, Cangliang, _eautor
245	1	0	_aFood microbiology laboratory for the food science student : _ba practical approach _cCangliang Shen, Yifan Zhang.
264		1	_aCham, Switzerland _bSpringer International Publishing _c2017
300			_a1 recurso en línea (xi, 103 páginas) _bilustraciones (algunas a color)
336			_aTexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_atext file _bPDF
500			_aIncludes index.
500			_a _bSpringer Biomedical and Life Sciences eBooks 2017 English+International
505	0		_aChapter 1. Food Microbiology Laboratory Safety and Notebook Record -- Chapter 2. Staining Technology and Bright-field Microscope Use -- Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm -- Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads -- Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters -- Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses -- Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties -- Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food -- Chapter 11. Observation and Numeration of Molds from Spoiled Bread -- Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat -- Chapter 13. Cheese Making and Characterization -- Chapter 14. Wine and Pickles Making and Characterization -- Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment -- Chapter 16. Introduction of Oral Presentation and job Interview Preparation.
520	3		_aThis book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.
650		7	_aMicrobiología alimentaria _2embne _0(OCoLC)fst00930535 _0 _9150782
700	1		_aZhang, Yifan, _eautor
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=http://link.springer.com/10.1007/978-3-319-58371-6 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
988			_aEBOOK, asignarmaterias, EBSPRINGER_2017
998			_b02/2018 _dz _e- _zSI
999			_c96445 _d96445 _x1