Foodborne Disease Handbook, Second Edition

Volume II: Viruses, Parasites, Pathogens, and HACCP
Autor: Y. H. Hui
CHF 370.00
ISBN: 978-1-315-89300-6
Einband: Fester Einband
Verfügbarkeit: Lieferbar in ca. 10-20 Arbeitstagen
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A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.
A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.
Autor Y. H. Hui
Verlag Taylor and Francis
Einband Fester Einband
Erscheinungsjahr 2017
Seitenangabe 533 S.
Ausgabekennzeichen Englisch
Abbildungen Farb., s/w. Abb.
Masse H25.4 cm x B17.8 cm x D3.7 cm 453 g
Coverlag CRC Press (Imprint/Brand)
Auflage 2. A.

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