02118cam a22003137a 450000100090000000300080000900500170001700800410003401000170007502000250009202000220011703500240013904000490016304200140021205000210022608200190024724500760026625000120034226000980035430000340045236500160048649000260050250400510052852010620057965000510164165000640169270000210175683000270177716850241BD-DhUL20150105114717.0110630s2009    enka     bf   001 0 eng d  a  2009502488  a9781905224760 (hbk.)  a1905224761 (hbk.)  a(OCoLC)ocn426227478  aNLEcNLEdCDXdYDXCPdCUVdDHTdDLCdBD-DhUL  alccopycat00aQR321b.F57 200904a664.94001bMIC00aMicrobiology handbook : cedited by Rhea Fernandes.bFish and seafood /  a2nd ed.  aLeatherhead [England] :bLeatherhead Pub. ;aCambridge :bRoyal Society of Chemistry,cc2009.  axiv, 258 p. :bill. ;c24 cm.  aUSSb444.001 aMicrobiology handbook  aIncludes bibliographical references and index.1 a"The Microbiology Handbook - Fish and Seafood is one in a series of Leatherhead Food International Microbiology Handbooks; others include Dairy Products, and Meat Products. This book endeavours to provide the reader with an easy-to-use reference to microorganisms in fish and seafood." "The second edition of this handbook, in keeping with the previous edition, remains topical and features recent developments in fish and seafood processing that can influence the nature and scope of growth and survival of microorganisms in these products, and hazards associated with them." "The new edition also incorporates the new Commission Regulations on hygiene for foodstuffs and specific hygiene rules for food of animal origin, as well as microbiological criteria for foodstuffs; and new fish and shellfish toxins Lipophilic Shellfish Toxins, Azaspiracids, Cyclic Imines, Gymnodimines, Spirolides, Pinnatoxins and Pteriatoxins. This book remains a valuable source of information for microbiologists and food scientists responsible for food safety."--BOOK JACKET. 0aFishesxMicrobiologyvHandbooks, manuals, etc. 0aFishery productsxQuality controlvHandbooks, manuals, etc.1 aFernandes, Rhea. 0aMicrobiology handbook.