000			02025nam a2200325 a 4500
005			20250918232624.0
008			131121s2013 flua b 001 0 eng
020			_a9781439834831 (hbk.) _cRM458.10
020			_a1439834830 (hbk.)
039		9	_a201312101027 _bzabidah _y11-21-2013 _zmazarita
040			_aDLC _beng _cDLC _dYDX _dBTCTA _dUKMGB _dYDXCP _dBWX _dCDX _dVRC _dAGL _dOCLCF _dUKM
090			_aQR115.M473
090			_aQR115 _b.M473
245	0	0	_aMicrobiological research and development for the food industry / _cedited by Peter J. Taormina.
260			_aBoca Raton, Fla. : _bCRC Press, _c2013.
300			_ax, 345 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references and index.
520			_a'This book serves as a primer and reference for industrial food microbiologists who typically gain the information provided through on-the-job experience or from a consultant instead of in the classroom. The intent is to describe the purposes and processes for conducting microbiological research and development. A broad range of topics is covered including the basics of setting up a food microbiology laboratory, procedures for validating the efficacy of process and product food safety controls, practices and protocols for developing effective food preservatives, sanitizers and biocides, approaches to responding to food safety emergencies, predicting survival and growth of microbes in foods, and approaches to meaningful communication of food microbiology research outcomes'-- _cProvided by publisher.
650		0	_aFood _xMicrobiology.
650		0	_aFood industry and trade.
700	1		_aTaormina, Peter J., _d1973-
907			_a.b15774843 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kQR115.M473
914			_avtls003545263
990			_aza
991			_aFakulti Sains dan Teknologi
998			_at _b2013-08-11 _cm _da _feng _gflu _y0 _z.b15774843
999			_c557630 _d557630