000			02093nam a2200313 a 4500
005			20250914135836.0
008			050509s2005 xxua 001 0 eng
020			_a1555813089 (hardcover) _cRM402.86
039		9	_a200707231716 _bwmeriam _c200705221111 _dzainol _c200506031019 _dhamka _c200505251529 _y05-09-2005 _zzakir
060			_aQW85 _b.M757f 2005 9
090			_aQR115.M667
090			_aQR115
100	1		_aMontville, Thomas J.
245	1	0	_aFood microbiology : _ban introduction / _cThomas J. Montville and Karl R. Matthews
260			_aWashington, D.C. : _bASM, _c2005
300			_axvi, 380 p. : _bill. ; _c28 cm.
505	0		_aPreface -- Basics of food microbiology -- The trajectory of food microbiology -- Microbial growth, survival, and death in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Gram-negative food-borne pathogenic bacteria -- Salmonella species -- Campylobacter jejuni -- Enterohemorrhagic escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Gram-positive food-borne pathogenic bacteria -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Other microbes important in food -- Fermentative organisms -- Spoilage organisms -- Molds -- Viruses and prions -- Control of microorganisms in food -- Chemical antimicrobials -- Biologically based preservation systems and probiotics -- Physical methods of food preservation -- Industrial strategies of ensuring safe food -- Index.
650		0	_aFood _xMicrobiology
700	1		_aMatthews, Karl R.
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip0421/2004017880.html
907			_a.b13517491 _b2021-05-28 _c2019-11-12
942			_c01 _n0 _kQR115.M667
914			_avtls003304153
990			_ajj
991			_aProgram Mikrobiologi
991			_aJabatan Bioperubatan
998			_ad _at _b2005-09-05 _cm _da _feng _gxxu _y0 _z.b13517491
999			_c350942 _d350942