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006			m |o d |
007			cr |||||||||||
008			170809s2017 gw |||| o |||| 0|eng
010			_a 2019764172
020			_a9783319583716
024	7		_a10.1007/978-3-319-58371-6 _2doi
035			_a(DE-He213)978-3-319-58371-6
040			_aDLC _beng _epn _erda _cDLC _dJO-AjAnu
041			_aENG
072		7	_aPSG _2bicssc
072		7	_aPSG _2thema
072		7	_aTEC012010 _2bisacsh
082	0	4	_a664.001579 _223
100	1		_aShen, Cangliang, _eauthor.
245	1	0	_aFood Microbiology Laboratory for the Food Science Student : _bA Practical Approach / _cby Cangliang Shen, Yifan Zhang.
250			_a1st ed. 2017.
264		1	_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2020
300			_a1 online resource (XI, 103 pages 42 illustrations, 40 illustrations in color.)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aChapter 1. Food Microbiology Laboratory Safety and Notebook Record -- Chapter 2. Staining Technology and Bright-field Microscope Use -- Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm -- Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads -- Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters -- Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses -- Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties -- Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food -- Chapter 11. Observation and Numeration of Molds from Spoiled Bread -- Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat -- Chapter 13. Cheese Making and Characterization -- Chapter 14. Wine and Pickles Making and Characterization -- Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment -- Chapter 16. Introduction of Oral Presentation and job Interview Preparation.
520			_aThis book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.
588			_aDescription based on publisher-supplied MARC data.
650		0	_aFood _xBiotechnology.
650		0	_aMicrobiology.
650	1	4	_aFood Microbiology. _0https://scigraph.springernature.com/ontologies/product-market-codes/L23040
650	2	4	_aApplied Microbiology. _0https://scigraph.springernature.com/ontologies/product-market-codes/C12010
650	2	4	_aFood Science. _0https://scigraph.springernature.com/ontologies/product-market-codes/C15001
700	1		_aZhang, Yifan, _eauthor.
776	0	8	_iPrint version: _tFood microbiology laboratory for the food science student : a practical approach. _z9783319583709 _w(DLC) 2017943814
776	0	8	_iPrinted edition: _z9783319583709
776	0	8	_iPrinted edition: _z9783319583723
906			_a0 _bibc _corigres _du _encip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c33524 _d33524