Viruses in foods
Collection : Food microbiology and food safety series Publié par : Springer (New York) Détails physiques : 1 vol. (XVII-345 p.) ill. 25 cm ISBN :0387289356 (rel.); 9780387289359. Année : 2006| Type de document | Site actuel | Cote | Statut | Date de retour prévue | Code à barres | Réservations |
|---|---|---|---|---|---|---|
| Livre | La bibliothèque des sciences de l'ingénieur | 664.001 GOY (Parcourir l'étagère) | Disponible | 0000000009483 |
Total des réservations: 0
Survol La bibliothèque des sciences de l'ingénieur Étagères Fermer l'étagère
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| 664.001 DAU Techniques mathématiques pour l'industrie agroalimentaire | 664.001 FED Bactériologie alimentaire | 664.001 FED Bactériologie alimentaire | 664.001 GOY Viruses in foods | 664.001 GUI Microbiologie alimentaire | 664.001 GUI Pratique des normes en microbiologie alimentaire | 664.001 JAY Modern food microbiology |
Notes bibliogr.
This is the first book to focus entirely on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods. Although methods for bacterial detection in food are available, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This book addresses these issues along with strategies for the prevention and control of viral contamination of food.
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