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Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N° de réf. du vendeur ria9780412473500_lsuk
Description du livre Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions. N° de réf. du vendeur 5914761
Description du livre Hardcover. Etat : new. N° de réf. du vendeur 9780412473500
Description du livre Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). 524 pp. Englisch. N° de réf. du vendeur 9780412473500
Description du livre Etat : New. New. In shrink wrap. Looks like an interesting title! 2.27. N° de réf. du vendeur Q-041247350X
Description du livre Etat : New. N° de réf. du vendeur ABLIING23Feb2215580180693
Description du livre Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF). N° de réf. du vendeur 9780412473500
Description du livre Hardcover. Etat : new. Brand New Copy. N° de réf. du vendeur BBB_new041247350X
Description du livre Etat : new. N° de réf. du vendeur FrontCover041247350X
Description du livre Hardcover. Etat : new. New. N° de réf. du vendeur Wizard041247350X