000			02073nam a22005055i 4500
001			978-1-4614-3813-7
003			DE-He213
005			20140220083249.0
007			cr nn 008mamaa
008			120601s2012 xxu| s |||| 0|eng d
020			_a9781461438137 _9978-1-4614-3813-7
024	7		_a10.1007/978-1-4614-3813-7 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aAlvarez-Ordóñez, Avelino. _eauthor.
245	1	0	_aFourier Transform Infrared Spectroscopy in Food Microbiology _h[electronic resource] / _cby Avelino Alvarez-Ordóñez, Miguel Prieto.
264		1	_aBoston, MA : _bSpringer US : _bImprint: Springer, _c2012.
300			_aVI, 55 p. 9 illus., 8 illus. in color. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aSpringerBriefs in Food, Health, and Nutrition
505	0		_a1. Technical and methodological aspects of FT-IR spectroscopy in food microbiology research -- 2. FT-IR to assist in taxonomy and identification of foodborne microorganisms -- 3. FT-IR spectroscopy and the study of the microbial response to stress -- 4. FT-IR spectroscopic methods for microbial ecology -- 5. Conclusions and future prospects -- Acknowledgements.- References.
520			_aNone
650		0	_aChemistry.
650		0	_aSpectroscopy.
650		0	_aMicrobiology.
650		0	_aFood science.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aSpectroscopy/Spectrometry.
650	2	4	_aApplied Microbiology.
700	1		_aPrieto, Miguel. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781461438120
830		0	_aSpringerBriefs in Food, Health, and Nutrition
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4614-3813-7
912			_aZDB-2-CMS
999			_c101447 _d101447