skip to content
Modern food microbiology Preview this item
ClosePreview this item
Checking...

Modern food microbiology

Author: James M Jay
Publisher: Gaithersburg, Md : Aspen Publishers, 2000.
Series: Aspen food science text series.
Edition/Format:   Print book : English : 6th edView all editions and formats
Summary:
"Modern Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The Sixth Edition of this text includes new chapters on food preservation by modified atmospheres, high pressure and pulsed electric field processing, and an introduction to foodborne pathogens." "This book will serve as an ideal text for students taking a food microbiology course,  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: James M Jay
ISBN: 083421671X 9780834216716
OCLC Number: 42692251
Description: xvi, 679 pages : illustrations ; 26 cm.
Series Title: Aspen food science text series.
Responsibility: James M. Jay.
More information:

Abstract:

The fundamental elements affecting the presence, activity, and control of microorganisms in food are examined in this edition. New chapters on food preservation by modified atmospheres, high pressure  Read more...

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/42692251> # Modern food microbiology
    a schema:CreativeWork, schema:Book ;
    library:oclcnum "42692251" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/mdu> ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/267446#Place/gaithersburg_md> ; # Gaithersburg, Md
    schema:about <http://experiment.worldcat.org/entity/work/data/267446#Topic/microorganismes> ; # Microorganismes
    schema:about <http://experiment.worldcat.org/entity/work/data/267446#Topic/food_microbiology> ; # Food--Microbiology
    schema:about <http://experiment.worldcat.org/entity/work/data/267446#Topic/aliments_microbiologie> ; # Aliments--Microbiologie
    schema:about <http://experiment.worldcat.org/entity/work/data/267446#Topic/lebensmittelmikrobiologie> ; # Lebensmittelmikrobiologie
    schema:about <http://experiment.worldcat.org/entity/work/data/267446#Topic/microbiologie> ; # Microbiologie
    schema:about <http://experiment.worldcat.org/entity/work/data/267446#Topic/alimentos_microbiologia> ; # Alimentos (microbiologia)
    schema:about <http://experiment.worldcat.org/entity/work/data/267446#Topic/alimentos_controle_de_qualidade> ; # Alimentos (controle de qualidade)
    schema:about <http://id.worldcat.org/fast/930535> ; # Food--Microbiology
    schema:about <http://dewey.info/class/664.001579/e21/> ;
    schema:about <http://id.loc.gov/authorities/subjects/sh85050202> ; # Food--Microbiology
    schema:about <http://experiment.worldcat.org/entity/work/data/267446#Topic/conservation_des_aliments> ; # Conservation des aliments
    schema:bookEdition "6th ed." ;
    schema:bookFormat bgn:PrintBook ;
    schema:creator <http://viaf.org/viaf/56893359> ; # James Monroe Jay
    schema:datePublished "2000" ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/267446> ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/267446#Series/aspen_food_science_text_series> ; # Aspen food science text series.
    schema:name "Modern food microbiology"@en ;
    schema:productID "42692251" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/42692251#PublicationEvent/gaithersburg_md_aspen_publishers_2000> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/267446#Agent/aspen_publishers> ; # Aspen Publishers
    schema:reviews <http://www.worldcat.org/title/-/oclc/42692251#Review/-927907028> ;
    schema:url <http://www.gbv.de/dms/bowker/toc/9780834216716.pdf> ;
    schema:url <http://catdir.loc.gov/catdir/enhancements/fy0902/99054735-t.html> ;
    schema:workExample <http://worldcat.org/isbn/9780834216716> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/42692251> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/267446#Agent/aspen_publishers> # Aspen Publishers
    a bgn:Agent ;
    schema:name "Aspen Publishers" ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Place/gaithersburg_md> # Gaithersburg, Md
    a schema:Place ;
    schema:name "Gaithersburg, Md" ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Series/aspen_food_science_text_series> # Aspen food science text series.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/42692251> ; # Modern food microbiology
    schema:name "Aspen food science text series." ;
    schema:name "Aspen food science text series" ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Topic/alimentos_controle_de_qualidade> # Alimentos (controle de qualidade)
    a schema:Intangible ;
    schema:name "Alimentos (controle de qualidade)"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Topic/alimentos_microbiologia> # Alimentos (microbiologia)
    a schema:Intangible ;
    schema:name "Alimentos (microbiologia)"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Topic/aliments_microbiologie> # Aliments--Microbiologie
    a schema:Intangible ;
    schema:name "Aliments--Microbiologie"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Topic/conservation_des_aliments> # Conservation des aliments
    a schema:Intangible ;
    schema:name "Conservation des aliments"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Topic/food_microbiology> # Food--Microbiology
    a schema:Intangible ;
    schema:name "Food--Microbiology"@en ;
    schema:name "Food Microbiology"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Topic/lebensmittelmikrobiologie> # Lebensmittelmikrobiologie
    a schema:Intangible ;
    schema:name "Lebensmittelmikrobiologie"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/267446#Topic/microorganismes> # Microorganismes
    a schema:Intangible ;
    schema:name "Microorganismes"@en ;
    .

<http://id.loc.gov/authorities/subjects/sh85050202> # Food--Microbiology
    a schema:Intangible ;
    schema:name "Food--Microbiology"@en ;
    .

<http://id.worldcat.org/fast/930535> # Food--Microbiology
    a schema:Intangible ;
    schema:name "Food--Microbiology"@en ;
    .

<http://viaf.org/viaf/56893359> # James Monroe Jay
    a schema:Person ;
    schema:birthDate "1927" ;
    schema:familyName "Jay" ;
    schema:givenName "James Monroe" ;
    schema:givenName "James M." ;
    schema:name "James Monroe Jay" ;
    .

<http://worldcat.org/isbn/9780834216716>
    a schema:ProductModel ;
    schema:isbn "083421671X" ;
    schema:isbn "9780834216716" ;
    .

<http://www.worldcat.org/title/-/oclc/42692251#Review/-927907028>
    a schema:Review ;
    schema:itemReviewed <http://www.worldcat.org/oclc/42692251> ; # Modern food microbiology
    schema:reviewBody ""Modern Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The Sixth Edition of this text includes new chapters on food preservation by modified atmospheres, high pressure and pulsed electric field processing, and an introduction to foodborne pathogens." "This book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition, microbiology, biology, or biological science departments. As part of Aspen's Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in food science as developed by the Institute of Food Technologists. In addition, it will provide food scientists with practical information about the most essential factors and principles that affect microorganisms in foods."--Jacket." ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.