 1734305. NGÔ, THỊ PHƯƠNG DUNGHandout on food microbiology/ Ngô Thị Phương Dung.- CanTho: CanTho University, [2006].- 1v.: ill.; 29 cm. (Microbilogy; Vi sinh vật; ) |Vi sinh vật; | DDC: 579 /Nguồn thư mục: [SCTHU]. |
| 1734305. NGÔ, THỊ PHƯƠNG DUNG Handout on food microbiology/ Ngô Thị Phương Dung.- CanTho: CanTho University, [2006].- 1v.: ill.; 29 cm. (Microbilogy; Vi sinh vật; ) |Vi sinh vật; | DDC: 579 /Nguồn thư mục: [SCTHU]. |
| 1643089. RAY, BIBEK Fundamental food microbiology/ Bibek Ray, Arun Bhunia.- Fifth edition.- Boca Raton: CRS Press, Taylor & Francis Group, an informa business, 2014.- xlvii, 607 p.: illustrations; 26 cm. Includes bibliographical references and index ISBN: 9781466564435 Tóm tắt: Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to stay abreast of new developments. A genuine attempt has been made to capture those developments in this new edition. Spoilage-causing microorganisms are a major concern. To feed the growing population in the world, microbial food spoilage must be reduced, and improved intervention technologies must be developed. To achieve that goal, it is necessary to understand the problems; that would help to develop effective control methods for different types of foods, especially using the hurdle concept. In the past decade, foodborne pathogens have broadened their association with varieties of foods that were unexpected, such as Salmonella in peanut butter, fish, and spices; Listeria monocytogenes in cantaloupe and celery; and a new strain of Shiga-toxin producing Escherichia coli (O104:H4) with sprouts. To have a greater understanding of pathogen association in preharvest plants and meat animals, the concerted efforts of plant biologists, animal scientists, soil chemists, environmental scientists, agriculture and biological engineers, social scientists, and microbiologists are needed to address food safety and quality issues (Food Microbiology; Foodborne Diseases; Vi sinh thực phẩm; ) |Ngộ độc thực phẩm; Prevention & control; | [Vai trò: Bhunia, Arun K.,; ] DDC: 664.001579 /Price: 1748000 /Nguồn thư mục: [SCTHU]. |
| 1717409. MONTVILLE, THOMAS J. Food microbiology: An introduction/ Thomas J. Montville.- Washington: ASM Press, 2005.- 380 p.; 27 cm. ISBN: 1555813089 (Food; ) |Công nghệ thực phẩm; Thực phẩm; Microbiology; | DDC: 664.001579 /Nguồn thư mục: [SCTHU]. |
| 1718160. MCLANDSBOROUGH, LYNNE Food microbiology laboratory/ Lynne McLandsborough.- Boca Raton: CRC Press, 2005.- 179 p.; 27 cm. ISBN: 0849312671 (Food; ) |Lý thuyết công nghệ thực phẩm; Laboratory manuals; Microbiology; | DDC: 664.001597 /Nguồn thư mục: [SCTHU]. |
| 1714756. VOET, DONALD Encyclopedia of food microbiology. Vol.1: Biomolecules, mechanisms of anzyme action, and metabolism/ Donald Voet, Judith G. Voet.- 3rd ed..- Hoboken, NJ.: John Wiley & Sons, 2004.- 1178 p.; 30 cm. ISBN: 0471250902 Tóm tắt: The content of this book is organized into five parts: Introduction and Bacground; Biomolecules; Mechanisms of Enzymen Action, Metabolism; and Expression and Transmission of Genetic Information. This organization permits us to cover the major areas of biochemistry in a logical and coherent fashion. (Biochemisty; ) |Bảo quản thực phẩm; Sinh hóa học; | [Vai trò: Voet, Judith G.; ] DDC: 572 /Price: 113.26 /Nguồn thư mục: [SCTHU]. |
| 1715728. RAY, BIBEK Fundamental food microbiology/ Bibek Ray.- 3rd ed..- Boca Raton, Fl.: CRC Press, 2003.- 608 p.; 25 cm. ISBN: 0849316103 Tóm tắt: "Fundamental food microbiology" includes the latest informartion on microbial stress response, food biopreservatives, recent pathogens of importance (Such as Helicobacter pylori and BSE), and control by novel peocessing technologies. (Food; ) |Công nghệ bảo quản thực phẩm; Công nghệ thực phẩm; Microbiology; | DDC: 664.001579 /Price: 54.44 /Nguồn thư mục: [SCTHU]. |
| 1715563. Encyclopedia of food microbiology. Vol.1/ Edited by Richard K. Robinson.- San Diego, CA.: Academic Press, 2000.- 661 p, i - xcv; 29 cm. ISBN: 0122270711 Tóm tắt: factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. The book also describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or yoghurt that are so familiar in industrialized societies (Food; ) |Bảo quản thực phẩm; Vệ sinh thực phẩm; Microbiology; | [Vai trò: Robinson, Richard K.; ] DDC: 664.001579 /Price: 293.79 /Nguồn thư mục: [SCTHU]. |
| 1715387. Encyclopedia of food microbiology. Vol.2/ Edited by Richard K. Robinson.- San Diego, CA.: Academic Press, 2000.- 886 p, i - xcv; 29 cm. ISBN: 012227072X Tóm tắt: factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. The book also describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or yoghurt that are so familiar in industrialized societies (Food; ) |Bảo quản thực phẩm; Vệ sinh thực phẩm; Microbiology; | [Vai trò: Robinson, Richard K.; ] DDC: 664.001579 /Nguồn thư mục: [SCTHU]. |
| 1715558. Encyclopedia of food microbiology. Vol.3/ Edited by Richard K. Robinson.- San Diego, CA.: Academic Press, 2000.- 824 p, i - xcv; 29 cm. ISBN: 0122270738 Tóm tắt: factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. The book also describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or yoghurt that are so familiar in industrialized societies (Food; ) |Bảo quản thực phẩm; Vệ sinh thực phẩm; Microbiology; | [Vai trò: Robinson, Richard K.; ] DDC: 664.001579 /Nguồn thư mục: [SCTHU]. |
| 1734143. Culture media for food microbiology. Vol.34/ Edited by Janet E.L. Corry, G.D.W. Curtis, Rosamund M. Baird.- New York: Elsevier, 1995.- xiii, 491 p.: ill.; 25 cm. Includes bibliographical references and index ISBN: 0444814981 Tóm tắt: This publication deals in depth with a limited number of culture media used in Food Science laboratories. It is basically divided into two main sections: Data on the composition, preparation, mode of use and quality control of various culture media used for the detection of food borne microbes; Reviews of several of these media, considering their selectivity and productivity and comparative performance of alternative media. Microbiologists specializing in food and related areas will find this book particularly useful. (Food; Thực phẩm; ) |Công nghệ sinh học; Microbiology; Vi sinh vật; | [Vai trò: Baird, R. M.; Corry, Janet E. L.; Curtis, G. D. W.; ] DDC: 660.62 /Nguồn thư mục: [SCTHU]. |
| 1679206. M R ADAMS Food microbiology/ M R Adams, M O Moss.- 1st.- Cambridge: The Royal Society of Chemistry, 1995; 574.163p.. ISBN: 0854045090 Tóm tắt: The book covers the three main themes of the interaction of micro-organisms with food - spoilage, foodborn illness and food fermentation and give balanced attention to both the positive and negative aspects which result. It also discusses the factors affecting the presence of micro-organisms in foods, as well as their capacity to survive and grow. The book is a must for undergraduates, lectuters and researchers involved in the biological science, biotechnology, and food science and technology (food - preservation; industrial microbiology; ) |Bảo quản thực phẩm; Vi sinh học công nghiệp; | [Vai trò: M O Moss; ] DDC: 576.163 /Nguồn thư mục: [SCTHU]. |
| 1686479. GEORGE J BANWART Basic food microbiology/ George J Banwart.- 2nd.- New York: Chapman and Hall, 1989; 773p.. ISBN: 0412076012 Tóm tắt: The book discusses recent innovations in the use of microorganisms and fermentations to produce various foods; how to can make fuller use of fishery resources and recycled waste products; and the critical role that microbiology plays in ensuring the safety and quality of processed foods. Other key ares covered include loss prevention and responsible pest control, food preservation and its particular importance in developing countries, and aesthetic considerations of new food resources. The book is complemented by a wide range of charts, graphs, and illustrations (food - microbiology; ) |Công nghệ sinh học; | DDC: 576.163 /Nguồn thư mục: [SCTHU]. |
| 997830. Modeling in food microbiology: From predictive microbiology to exposure assessment/ Jeanne-Marie Membré, Vasilis Valdramidis (ed.), Enda Cummins....- London: ISTE Press, 2016.- xiii, 84 p.: fig.; 25 cm.- (Modeling and control of food processes set) Bibliogr. à la chaque chapter. - Ind. à la fin ISBN: 9781785481550 (An toàn thực phẩm; Công nghệ thực phẩm; Vi sinh vật; ) [Vai trò: Cummins, Enda; Dagnas, Stéphane; Gougouli, Maria; Membré, Jeanne-Marie; Valdramidis, Vasilis; ] DDC: 664.001579 /Nguồn thư mục: [NLV]. |
| 1048731. NGO THI PHUONG DUNG Food microbiology/ Ngo Thi Phuong Dung, Huynh Xuan Phong.- H.: Can Tho University, 2013.- xviii, 219 p.: ill.; 24 cm. Bibliogr. at the end of chapter (Công nghệ thực phẩm; Vi sinh vật học thực phẩm; ) [Vai trò: Huynh Xuan Phong; ] DDC: 664 /Price: 40000đ /Nguồn thư mục: [NLV]. |