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20160721.0 |
| 008 |
100726s2009 enk eng |
| 020 |
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|a 1405156287 (pbk. : alk. paper)
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| 020 |
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|a 9781405156288 (pbk. : alk. paper)
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| 090 |
0 |
0 |
|a QR201.C25
|b B45 2009
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| 100 |
1 |
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|a Bell, C. ,
|d 1946- ,
|e author
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| 245 |
1 |
0 |
|a Campylobacter :
|b a practical approach to the organism and its control in foods
|c Chris Bell and Alec Kyriakides
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| 260 |
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|a Chichester, West Sussex, U.K. ;
|a Ames, Iowa :
|b Wiley-Blackwell ,
|c c2009
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| 300 |
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|a viii, 372 p. :
|b ill. ;
|c 24 cm.
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| 440 |
|
0 |
|a Practical food microbiology series
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Background -- 2. Outbreaks : causes and lessons to be learnt -- 3. Factors affecting growth and survival of Campylobacter -- 4. Industry focus : control of Campylobacter -- 5. Industry action and reaction -- 6. Test methods -- 7. The future
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| 520 |
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|a Campylobacter is the most common cause of bacterial food poisoning with over 400 million cases worldwide reported each year.
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| 650 |
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0 |
|a Campylobacter
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| 650 |
|
0 |
|a Campylobacter infections
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| 650 |
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0 |
|a Food
|x Microbiology
|
| 700 |
1 |
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|a Kyriakides, Alec ,
|e author
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| 999 |
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|a 1000134474
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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