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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology
Bell, Chris (Consultant Food Microbiologist, UK)
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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology
Bell, Chris (Consultant Food Microbiologist, UK)
Clostridium botulinum produces a neurotoxin which causes the severe, often fatal illness, botulism. As a spore--forming bacterium requiring anaerobic conditions for growth, C. botulinum is a potential hazard associated with a wide range of both ambient stable and chilled foods. Despite the knowledge and understanding accumulated about C.
328 pages, 13
| Mídia | Livros Paperback Book (Livro de capa flexível e brochura) |
| Lançado | 12 de abril de 2000 |
| ISBN13 | 9780632055210 |
| Editoras | John Wiley and Sons Ltd |
| Páginas | 328 |
| Dimensões | 156 × 235 × 18 mm · 617 g |
| Idioma | English |
Ver tudo de Bell, Chris (Consultant Food Microbiologist, UK) ( por exemplo Paperback Book )