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Frederick J. Post

Published by Star Publishing Company

ISBN 10: 0898631785 ISBN 13: 9780898631784

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Item Description: Star Publishing Company. Paperback. Book Condition: Fair. Bookseller Inventory # G0898631785I5N00

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Frederick J. Post

Published by Not Avail (1998)

ISBN 10: 0898631785 ISBN 13: 9780898631784

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Item Description: Not Avail, 1998. Book Condition: Very Good. 2nd Edition. Ships from the UK. Former Library book. Great condition for a used book! Minimal wear. Bookseller Inventory # GRP96001022

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Post, Frederick J.; Post, Frederick J.

Published by Star Publishing Co.

ISBN 10: 0898631785 ISBN 13: 9780898631784

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Item Description: Star Publishing Co. PAPERBACK. Book Condition: Good. 0898631785 Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Bookseller Inventory # Z0898631785Z3

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Post, Frederick J.; Post, Frederick J.

Published by Star Publishing Co.

ISBN 10: 0898631785 ISBN 13: 9780898631784

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Item Description: Star Publishing Co. PAPERBACK. Book Condition: Fair. 0898631785 Student Edition. Light wear, fading or curling of cover or spine. May have used stickers or residue. Fair binding may have a few loose or torn pages. Heavy writing, highlighting and marker. Supplemental materials are not guaranteed with used books. Book may have additional damage or defects not listed above. Bookseller Inventory # 0898631785-4

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Garg Neelima

Published by I. K. International Publishing House, New Delhi

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: I. K. International Publishing House, New Delhi. N.A. Book Condition: New. Bookseller Inventory # 412043

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Neelima Garg, K L Garg, K G Mukerji

Published by I.K. International Publishing House Pvt. Ltd. (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: I.K. International Publishing House Pvt. Ltd., 2010. Paperback. Book Condition: New. Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques. Focusing on basic skill-building throughout, the book provides a review of basic microbiological techniques ? media preparation, aseptic techniques, dilution, plating, etc. ? followed by analytical methods and advanced tests for food-borne pathogens. It reviews basic microbiology techniques to evaluate the microbiota of various foods and enumerate indicator microorganisms. It emphasize on conventional cultural techniques. It also focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural and biochemical methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria, acetic acid bacteria and yeast. It provides an ideal text companion for an undergraduate or graduate laboratory course, offering professors an authoritative frame of reference for their own supplementary materials and to the food processing industry personnel, Government and private organization linked with food processing and microbial quality of the processed product. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers. Bookseller Inventory # IK-9789380578019

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Neelima Garg,K.L. Garg,K.G. Mukerji

Published by I.K. International Publishing House Pvt. Ltd (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: I.K. International Publishing House Pvt. Ltd, 2010. Softcover. Book Condition: New. Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques. Focusing on basic skill-building throughout, the book provides a review of basic microbiological techniques ? media preparation, aseptic techniques, dilution, plating, etc. ? followed by analytical methods and advanced tests for food-borne pathogens. It reviews basic microbiology techniques to evaluate the microbiota of various foods and enumerate indicator microorganisms. It emphasize on conventional cultural techniques. It also focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural and biochemical methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria, acetic acid bacteria and yeast. It provides an ideal text companion for an undergraduate or graduate laboratory course, offering professors an authoritative frame of reference for their own supplementary materials and to the food processing industry personnel, Government and private organization linked with food processing and microbial quality of the processed product. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers. Contents: 1. Microbiology Laboratory Orientation / 2. Sterilization and Disinfection / 3. Media Preparation / 4. Microscope / 5. Aseptic Culture Technique / 6. Isolating Bacteria: Pure Culture Technique / 7. Enumeration of Bacteria / 8. Colony Description / 9. Microscopic Examination of Living Bacteria / 10. Antibiotic Sensitivity Testing / 11. Biochemical Tests for Identification of Bacteria / 12. Isolation of Moulds / 13. Enumeration of Yeasts and Moulds in Foods / 14. Microscopic Examination of Moulds / 15. Microbiological Examination of various Food Materials / 16. Microbial Examination of Canned Foods / 17. Water Microbiology / 18. Solation and Identification of Common Food Borne Pathogens / 19. Microbial Standards for Different Foods and Drinking Water / 20. Chemical Food Preservatives / 21. Heat Preservation of Microorganisms / 22. Disinfectants and Antiseptics / 23. Preservation of Microbial Cultures / 24. Food Fermentations / 25. Good Manufacturing Practice Codex Alimentarius and Haccp / 26. Media and Reagents / Index. Printed Pages: 208. Bookseller Inventory # 84968

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Neelima Garg, K L Garg, K G Mukerji

Published by I.K. International Publishing House Pvt. Ltd. (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: I.K. International Publishing House Pvt. Ltd., 2010. Paperback. Book Condition: New. Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques. Focusing on basic skill-building throughout, the book provides a review of basic microbiological techniques ù media preparation, aseptic techniques, dilution, plating, etc. ù followed by analytical methods and advanced tests for food-borne pathogens. It reviews basic microbiology techniques to evaluate the microbiota of various foods and enumerate indicator microorganisms. It emphasize on conventional cultural techniques. It also focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural and biochemical methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria, acetic acid bacteria and yeast. It provides an ideal text companion for an undergraduate or graduate laboratory course, offering professors an authoritative frame of reference for their own supplementary materials and to the food processing industry personnel, Government and private organization linked with food processing and microbial quality of the processed product. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers. Bookseller Inventory # IK-9789380578019

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Neelima Garg,K.L. Garg,K.G. Mukerji

Published by I.K. International Publishing House Pvt. Ltd (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: I.K. International Publishing House Pvt. Ltd, 2010. Softcover. Book Condition: New. Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety. This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques. Focusing on basic skill-building throughout, the book provides a review of basic microbiological techniques â" media preparation, aseptic techniques, dilution, plating, etc. â" followed by analytical methods and advanced tests for food-borne pathogens. It reviews basic microbiology techniques to evaluate the microbiota of various foods and enumerate indicator microorganisms. It emphasize on conventional cultural techniques. It also focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural and biochemical methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria, acetic acid bacteria and yeast. It provides an ideal text companion for an undergraduate or graduate laboratory course, offering professors an authoritative frame of reference for their own supplementary materials and to the food processing industry personnel, Government and private organization linked with food processing and microbial quality of the processed product. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers. Contents: 1. Microbiology Laboratory Orientation / 2. Sterilization and Disinfection / 3. Media Preparation / 4. Microscope / 5. Aseptic Culture Technique / 6. Isolating Bacteria: Pure Culture Technique / 7. Enumeration of Bacteria / 8. Colony Description / 9. Microscopic Examination of Living Bacteria / 10. Antibiotic Sensitivity Testing / 11. Biochemical Tests for Identification of Bacteria / 12. Isolation of Moulds / 13. Enumeration of Yeasts and Moulds in Foods / 14. Microscopic Examination of Moulds / 15. Microbiological Examination of various Food Materials / 16. Microbial Examination of Canned Foods / 17. Water Microbiology / 18. Solation and Identification of Common Food Borne Pathogens / 19. Microbial Standards for Different Foods and Drinking Water / 20. Chemical Food Preservatives / 21. Heat Preservation of Microorganisms / 22. Disinfectants and Antiseptics / 23. Preservation of Microbial Cultures / 24. Food Fermentations / 25. Good Manufacturing Practice Codex Alimentarius and Haccp / 26. Media and Reagents / Index. Printed Pages: 208. Bookseller Inventory # 84968

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Neelima Garg , K L Garg

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: Paperback. Book Condition: New. New Item, Fast Shipping. Ready in Stock., 208 Pages, BUY WITH CONFIDENCE, Note:***WE DO NOT ENTERTAIN BULK ORDERS.***. Bookseller Inventory # 355578

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Neelima Garg , K L Garg

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: Paperback. Book Condition: New. New Book, Ready to ship. Bookseller Inventory # 19973

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Neelima Garg, K. L. Garg and K.G. Mukerji

Published by I.K. International Publishing House 2010, pbk (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: I.K. International Publishing House 2010, pbk, 2010. Contents 1 Microbiology Laboratory Orientation 2 Sterilization and Disinfection 3 Media Preparation 4 Microscope 5 Aseptic Culture Technique 6 Isolating Bacteria Pure Culture Technique 7 Enumeration of Bacteria 8 Colony Description 9 Microscopic Examination of Living Bacteria 10 Antibiotic Sensitivity Testing 11 Biochemical Tests for Identification of Bacteria 12 Isolation of Moulds 13 Enumeration of Yeasts and Moulds in Foods 14 Microscopic Examination of Moulds 15 Microbiological Examination of various Food Materials 16 Microbial Examination of Canned Foods 17 Water Microbiology 18 Solation and Identification of Common Food Borne Pathogens 19 Microbial Standards for Different Foods and Drinking Water 20 Chemical Food Preservatives 21 Heat Preservation of Microorganisms 22 Disinfectants and Antiseptics 23 Preservation of Microbial Cultures 24 Food Fermentations 25 Good Manufacturing Practice Codex Alimentarius and Haccp 26 Media and Reagents Index Principles of Laboratory Food Microbiology serves as a general laboratory guide for individuals in quality control quality assurance sanitation and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety This is a very useful book for food industry personnel with little or no background in microbiology or who need a refresher course in basic microbiological principles and laboratory techniques Focusing on basic skill building throughout the book provides a review of basic microbiological techniques media preparation aseptic techniques dilution plating etc followed by analytical methods and advanced tests for food borne pathogens It reviews basic microbiology techniques to evaluate the microbiota of various foods and enumerate indicator microorganisms It emphasize on conventional cultural techniques It also focuses on procedures for detecting pathogens in food offering students the opportunity to practice cultural and biochemical methods The final section discusses beneficial microorganisms and their role in food fermentations concentrating on lactic acid bacteria acetic acid bacteria and yeast It provides an ideal text companion for an undergraduate or graduate laboratory course offering professors an authoritative frame of reference for their own supplementary materials and to the food processing industry personnel Government and private organization linked with food processing and microbial quality of the processed product The book is an essential text for microbiologists working in the food industry quality assurance personnel and academic researchers 200 pp. Bookseller Inventory # 82164

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Tanner, Fred Wilbur, 1888-

Published by ReInk Books (2017)

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Item Description: ReInk Books, 2017. Softcover. Book Condition: NEW. Reprinted from edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this reprint is from very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. This paperback book is SEWN, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of paperback binding. It can also be open wide. The pages will not fall out and will be around for a lot longer than normal paperbacks. This print on demand book is printed on high quality acid-free paper. Bookseller Inventory # 151325540

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Frederick J. Post, Post, Frederick J.

Published by Star Publishing Co. (1988)

ISBN 10: 0898631785 ISBN 13: 9780898631784

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Item Description: Star Publishing Co., 1988. Paperback. Book Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Bookseller Inventory # P020898631785

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Neelima Garg, K L Garg

Published by K G Mukerji (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: K G Mukerji, 2010. Paperback. Book Condition: Used: Good. Bookseller Inventory # SONG9380578016

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Neelima Garg; K L Garg

Published by K G Mukerji (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: K G Mukerji, 2010. Paperback. Book Condition: New. book. Bookseller Inventory # M9380578016

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Post, Frederick J.; Post, Frederick J.

Published by Star Publishing Co.

ISBN 10: 0898631785 ISBN 13: 9780898631784

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Item Description: Star Publishing Co. PAPERBACK. Book Condition: Fine. 0898631785 Like New Condition. Bookseller Inventory # LN7.2068634

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Shori, Amal Bakr

ISBN 10: 3659849669 ISBN 13: 9783659849664

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Item Description: Book Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | This practical book included some applicable science experiments for food microbiology. It guides the students to 12 experiments cover a brief overview of some of the major focus of food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products. This book also provides opportunities for students to manual handling practices. All assays can be easily applying to large and small group teaching. | Format: Paperback | Language/Sprache: english | 107 gr | 220x150x3 mm | 68 pp. Bookseller Inventory # K9783659849664

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Neelima Garg, K L Garg

Published by K G Mukerji (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: K G Mukerji, 2010. Paperback. Book Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Bookseller Inventory # P029380578016

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Frederick J. Post, Post, Frederick J.

Published by Star Publishing Co. (1988)

ISBN 10: 0898631785 ISBN 13: 9780898631784

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Item Description: Star Publishing Co., 1988. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110898631785

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Neelima Garg, K L Garg

Published by K G Mukerji (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: K G Mukerji, 2010. Paperback. Book Condition: Like New. Almost new condition. Bookseller Inventory # P019380578016

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GRAG

Published by TransAtlantic P (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: TransAtlantic P, 2010. Paperback. Book Condition: Brand New. 208 pages. 9.30x6.90x0.50 inches. In Stock. Bookseller Inventory # 9380578016

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Neelima Garg, K L Garg

Published by K G Mukerji (2010)

ISBN 10: 9380578016 ISBN 13: 9789380578019

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Item Description: K G Mukerji, 2010. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P119380578016

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Amal Bakr Shori

Published by LAP Lambert Academic Publishing Mrz 2016 (2016)

ISBN 10: 3659849669 ISBN 13: 9783659849664

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Item Description: LAP Lambert Academic Publishing Mrz 2016, 2016. Taschenbuch. Book Condition: Neu. Neuware - This practical book included some applicable science experiments for food microbiology. It guides the students to 12 experiments cover a brief overview of some of the major focus of food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products. This book also provides opportunities for students to manual handling practices. All assays can be easily applying to large and small group teaching. 68 pp. Englisch. Bookseller Inventory # 9783659849664

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Amal Bakr Shori

Published by LAP Lambert Academic Publishing Mrz 2016 (2016)

ISBN 10: 3659849669 ISBN 13: 9783659849664

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Item Description: LAP Lambert Academic Publishing Mrz 2016, 2016. Taschenbuch. Book Condition: Neu. Neuware - This practical book included some applicable science experiments for food microbiology. It guides the students to 12 experiments cover a brief overview of some of the major focus of food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products. This book also provides opportunities for students to manual handling practices. All assays can be easily applying to large and small group teaching. 68 pp. Englisch. Bookseller Inventory # 9783659849664

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Post, Frederick J.; Post, Frederick J.

Published by Star Publishing Co.

ISBN 10: 0898631785 ISBN 13: 9780898631784

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Item Description: Star Publishing Co. PAPERBACK. Book Condition: New. 0898631785 New Condition. Bookseller Inventory # NEW7.2068634

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Amal Bakr Shori

Published by LAP Lambert Academic Publishing (2016)

ISBN 10: 3659849669 ISBN 13: 9783659849664

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Item Description: LAP Lambert Academic Publishing, 2016. Paperback. Book Condition: New. Language: English . Brand New Book. This practical book included some applicable science experiments for food microbiology. It guides the students to 12 experiments cover a brief overview of some of the major focus of food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products. This book also provides opportunities for students to manual handling practices. All assays can be easily applying to large and small group teaching. Bookseller Inventory # KNV9783659849664

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LEI ZHI WEN

ISBN 10: 7506640651 ISBN 13: 9787506640657

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Item Description: paperback. Book Condition: New. Language:Chinese.Paperback Pages Number: 344 of the book the main line to the 25 elements of ISOIEC 17025:2005. closely integrated food microbiology professional requirements. integration into the advanced domestic and foreign regulations. standards. laboratory quality management concept and management mode from the quality management system. laboratory facilities and environmental conditions. personnel and organization. subcontractors. and customer service. management and control of document. Bookseller Inventory # MY0487

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Amal Bakr Shori

Published by LAP Lambert Academic Publishing Mrz 2016 (2016)

ISBN 10: 3659849669 ISBN 13: 9783659849664

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From: AHA-BUCH GmbH (Einbeck, Germany)

Seller Rating: 5-star rating

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Item Description: LAP Lambert Academic Publishing Mrz 2016, 2016. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - This practical book included some applicable science experiments for food microbiology. It guides the students to 12 experiments cover a brief overview of some of the major focus of food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products. This book also provides opportunities for students to manual handling practices. All assays can be easily applying to large and small group teaching. 68 pp. Englisch. Bookseller Inventory # 9783659849664

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Frederick J. Post

Published by Star Publishing Co. (1988)

ISBN 10: 0898631785 ISBN 13: 9780898631784

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From: Books Express (Portsmouth, NH, U.S.A.)

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Item Description: Star Publishing Co., 1988. Paperback. Book Condition: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Bookseller Inventory # 0898631785

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