000760214 000__ 02200cam\a2200517Ii\4500
000760214 001__ 760214
000760214 005__ 20230306142106.0
000760214 006__ m\\\\\o\\d\\\\\\\\
000760214 007__ cr\cn\nnnunnun
000760214 008__ 160829s2016\\\\nyua\\\\ob\\\\001\0\eng\d
000760214 019__ $$a957655174$$a957737925$$a958393538
000760214 020__ $$z9783319307213
000760214 020__ $$a9783319307237$$q(electronic book)
000760214 020__ $$a3319307231$$q(electronic book)
000760214 020__ $$z3319307215
000760214 035__ $$aSP(OCoLC)ocn957492516
000760214 035__ $$aSP(OCoLC)957492516$$z(OCoLC)957655174$$z(OCoLC)957737925$$z(OCoLC)958393538
000760214 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dIDEBK$$dGW5XE$$dYDX
000760214 049__ $$aISEA
000760214 050_4 $$aQR201.F62$$bV57 2016eb
000760214 08204 $$a664.001/5792$$223
000760214 24500 $$aViruses in foods$$h[electronic resource] /$$cedited by Sagar M. Goyal, Jennifer L. Cannon, editors.
000760214 250__ $$aSecond Edition.
000760214 264_1 $$aNew York :$$bSpringer,$$c2016.
000760214 300__ $$a1 online resource (xiii, 512 pages) :$$billustrations.
000760214 336__ $$atext$$btxt$$2rdacontent
000760214 337__ $$acomputer$$bc$$2rdamedia
000760214 338__ $$aonline resource$$bcr$$2rdacarrier
000760214 4901_ $$aFood microbiology and food safety
000760214 504__ $$aIncludes bibliographical references and index.
000760214 506__ $$aAccess limited to authorized users.
000760214 520__ $$aIt is important to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This book addresses these issues along with strategies for the prevention and control of viral contamination of food.
000760214 588__ $$aDescription based on print version record.
000760214 650_0 $$aFoodborne diseases.
000760214 650_0 $$aHost-virus relationships.
000760214 650_0 $$aViruses.
000760214 650_0 $$aFood contamination.
000760214 7001_ $$aGoyal, Sagar M.,$$d1944-$$eeditor.
000760214 7001_ $$aCannon, Jennifer L.,$$eeditor.
000760214 7730_ $$tSpringer e-books
000760214 77608 $$iPrint version:$$tViruses in foods.$$dNew York : Springer, 2016$$z9783319307213
000760214 830_0 $$aFood microbiology and food safety series.
000760214 852__ $$bebk
000760214 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-30723-7$$zOnline Access$$91397441.1
000760214 909CO $$ooai:library.usi.edu:760214$$pGLOBAL_SET
000760214 980__ $$aEBOOK
000760214 980__ $$aBIB
000760214 982__ $$aEbook
000760214 983__ $$aOnline
000760214 994__ $$a92$$bISE