Titlebook: Rapid Analysis Techniques in Food Microbiology; P. D. Patel Book 1995 Springer Science+Business Media Dordrecht 1995 Filtration.food micro

Systole

書目名稱Rapid Analysis Techniques in Food Microbiology影響因子(影響力)




書目名稱Rapid Analysis Techniques in Food Microbiology影響因子(影響力)學(xué)科排名




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書目名稱Rapid Analysis Techniques in Food Microbiology被引頻次




書目名稱Rapid Analysis Techniques in Food Microbiology被引頻次學(xué)科排名




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書目名稱Rapid Analysis Techniques in Food Microbiology年度引用學(xué)科排名




書目名稱Rapid Analysis Techniques in Food Microbiology讀者反饋




書目名稱Rapid Analysis Techniques in Food Microbiology讀者反饋學(xué)科排名

箴言

頭腦冷靜

Innocence

Book 1995ists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA syste

勉勵

Omnipotent

Modern methods for the detection of viruses in foods,ific viral diagnosis in those who succumb to illness. From health and economic viewpoints this must be short-sighted, as prevention of illness by food-testing must be a better approach. This chapter aims to review methods that have been used to detect viruses in food.

DEBT

Development and evaluation of membrane filtration techniques in microbial analysis,tion of water supplies by bombing raids led to their application for determining water safety by German hygiene institutes. After the war, the first MF methods for culturing organisms were published (., .).

oxidant

Microbiological applications of immunomagnetic techniques,ble and can provide results in real-time. The majority of current microbiological techniques, particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be implemented during modern food production.

Debate

essed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate ‘due diligence‘, food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in ‘real

徹底檢查

History of and prospects for rapid and instrumental methodology for the microbiological examination foods — was modelled after the well-established matrix of ensuring the chemical integrity of food products. This originated from a branch of science termed ‘bromatology’. It attempted to attain two main purposes: (i) to avoid the ingestion of foods contaminated with toxic elements including arsenic