MOLECULAR FOOD MICROBIOLOGY (Record no. 128105)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 04100cam a2200517M 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781351120388 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509193015.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210222s2021 flu o ||| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351120360 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351120364 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351120371 |
| -- | (PDF ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351120379 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351120388 |
| -- | (ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351120387 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351120357 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351120352 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9780815359500 (hbk.) |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1201/9781351120388 |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1238005604 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1238005604 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QR115 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 045000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 579.16 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Liu, Dongyou. |
| 245 10 - TITLE STATEMENT | |
| Title | MOLECULAR FOOD MICROBIOLOGY |
| Medium | [electronic resource]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | BOCA RATON : |
| Name of publisher, distributor, etc | CRC PRESS, |
| Date of publication, distribution, etc | 2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 336 ## - | |
| -- | text |
| -- | rdacontent |
| 336 ## - | |
| -- | still image |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | rdacarrier |
| 490 0# - SERIES STATEMENT | |
| Series statement | Food microbiology series |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology. Exploiting the power and versatility of molecular technologies, molecular food microbiology extends and greatly improves on phenotypically based food microbiology, leading to the development of better diagnostics for foodborne infections and intoxications, and contributing to the design of more effective therapeutics and prophylaxes against foodborne diseases. Forming part of the Food Microbiology series, Molecular Food Microbiology provides a state of art coverage on molecular techniques applicable to food microbiology. While the introductory chapter contains an overview on the principles of current DNA, RNA and protein techniques and discusses their utility in helping solve practical problems that food microbiology is facing now and in the future, the remaining chapters present detailed moleuclar analyses of selective foodborne viruses, bacteria, fungi and parasites. Key Features: Contains a state of art overview on moleuclar techniques applicable to food microbiology research and development Presents in-depth molecular analysis of selective foodborne viruses, bacteria, fungi and parasites Highlights the utility of molecular tecniques for accurate diagnosis and effective control of foodborne diseases Includes expert contributions from international scientists involved in molecular food microbiology research Represents a highly informative textbook for students majoring in food, medical, and veterinary microbiology Offers a contemporary reference for scholars and educators wishing to keep abreast with the latest developments in molecular food microbiology With contributions from international scientists involved in molecular food microbiology research, this book constitutes an informative textbook for undergraduates and postgraduates majoring in food, medical, and veterinary microbiology; represents an indispensable guide for food, medical, and veterinary scientists engaged in molecular food microbiology research and development; and offers a contemporary update for scholars and educators trying to keep in touch with the latest developments in molecular food microbiology. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Microbiology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Nanotechnology. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCIENCE / Life Sciences / Biology / Microbiology |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9781351120388 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
No items available.