Techniques to measure food safety and quality : microbial, chemical, and sensory

• Material Type: 図書
• ISBN: 9783030686352 hardcover; 3030686353 hardcover; 9783030686369 (electronic bk.); 3030686361 (electronic bk.)
• Title: Techniques to measure food safety and quality : microbial, chemical, and sensory
• Author/Editor: Mohidus Samad Khan, Mohammad Shafiur Rahman, editors
• Author Heading: Khan, Mohidus Samad; Rahman, Shafiur
• Publication, Distribution, etc.: Cham, Switzerland : Springer (出版)
• Publication Date: [2021]; 著作権日付 : ©2021
• Publication Date (W3CDTF): 2021
• Extent: xii, 477 pages
• Other physical details: illustrations (some color)
• Size: 25 cm
• Place of Publication (Country Code): CH
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food--Analysis; Food--Safety measures; Food Analysis; Aliments--Analyse; Aliments--Sécurité--Mesures; Food--Analysis.; Food--Safety measures.
• LCC: TX541
• DDC: 664/.07
• NDLC: PC25
• Target Audience: 一般
• Note (Bibliography): Includes index
• Holding library: 国立国会図書館
• Call No.: PC25-D29
• Related Material (DOI): 10.1007/978-3-030-68636-9
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 031387181; http://id.ndl.go.jp/bib/031387181
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Introduction on Techniques to Measure Food Safety and QualityOverview of Microbial Contamination of Foods and Associated Risk FactorsSources and Healt...
• Summary, etc.: This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It ...