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- 2008011038 contributor B11084157.
- 2008011038 created "c2008.".
- 2008011038 date "2008".
- 2008011038 date "c2008.".
- 2008011038 dateCopyrighted "c2008.".
- 2008011038 description "Includes bibliographical references (p. 311-330) and index.".
- 2008011038 description "pt. 1. Food-borne diseases. -- Historical background -- What is food poisoning? -- Antibiotic resistance -- pt. 2. Sources of food-borne disease. -- Food sources of disease -- The 20 most common causes of food-borne illness in the kitchen -- Poultry -- Meat and meat products -- Fish and seafood -- Dairy and egg products -- Fruits, vegetables and nuts -- Grain and flour products -- Other foods -- Restaurants and food service -- pt. 3. Consumer protection. -- Incidence and costs of food-borne diseases -- Methods to reduce food-borne diseases -- In the consumer's interest -- Self-help -- Safe eating while traveling -- Problems coming down the road -- Where do we go from here? -- pt. 4. Food-borne pathogens. -- Bacterial diseases : infective forms -- Toxin-producing forms -- Diseases of toxic substances -- Fungal diseases -- Parasitic diseases -- Viral diseases -- Appendix 1 : Diseases, causes and symptoms -- Appendix 2 : Sources of information about food-borne diseases -- Appendix 3 : Storage conditions for selected foods.".
- 2008011038 extent "xvii, 350 p. :".
- 2008011038 identifier "0816069689 (hardcover : alk. paper)".
- 2008011038 identifier "0816069697 (pbk. : alk. paper)".
- 2008011038 identifier "9780816069682 (hardcover : alk. paper)".
- 2008011038 identifier "9780816069699 (pbk. : alk. paper)".
- 2008011038 issued "2008".
- 2008011038 issued "c2008.".
- 2008011038 language "eng".
- 2008011038 publisher "New York, NY : Facts On File,".
- 2008011038 subject "615.9/54 22".
- 2008011038 subject "Food Contamination prevention & control.".
- 2008011038 subject "Food Handling.".
- 2008011038 subject "Food Poisoning prevention & control.".
- 2008011038 subject "Food Technology.".
- 2008011038 subject "Foodborne diseases Prevention.".
- 2008011038 subject "RA601.5 .S28 2008".
- 2008011038 subject "WC 268 S253f 2008".
- 2008011038 tableOfContents "pt. 1. Food-borne diseases. -- Historical background -- What is food poisoning? -- Antibiotic resistance -- pt. 2. Sources of food-borne disease. -- Food sources of disease -- The 20 most common causes of food-borne illness in the kitchen -- Poultry -- Meat and meat products -- Fish and seafood -- Dairy and egg products -- Fruits, vegetables and nuts -- Grain and flour products -- Other foods -- Restaurants and food service -- pt. 3. Consumer protection. -- Incidence and costs of food-borne diseases -- Methods to reduce food-borne diseases -- In the consumer's interest -- Self-help -- Safe eating while traveling -- Problems coming down the road -- Where do we go from here? -- pt. 4. Food-borne pathogens. -- Bacterial diseases : infective forms -- Toxin-producing forms -- Diseases of toxic substances -- Fungal diseases -- Parasitic diseases -- Viral diseases -- Appendix 1 : Diseases, causes and symptoms -- Appendix 2 : Sources of information about food-borne diseases -- Appendix 3 : Storage conditions for selected foods.".
- 2008011038 title "Food alert! : the ultimate sourcebook for food safety / by Morton Satin.".
- 2008011038 type "text".