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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology Bell, Chris (Consultant Food Microbiologist, UK)
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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology
Bell, Chris (Consultant Food Microbiologist, UK)
Clostridium botulinum produces a neurotoxin which causes the severe, often fatal illness, botulism. As a spore--forming bacterium requiring anaerobic conditions for growth, C. botulinum is a potential hazard associated with a wide range of both ambient stable and chilled foods. Despite the knowledge and understanding accumulated about C.
328 pages, 13
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2000. gada 15. jūnijs |
| ISBN13 | 9780632055210 |
| Izdevēji | John Wiley and Sons Ltd |
| Lapas | 328 |
| Izmēri | 156 × 235 × 18 mm · 621 g |
| Valoda | Angļu |
