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BukuFoodborne diseases
Bibliografi
Author: Dodd, Christine E. R. (Editor); Aldsworth, Tim (Editor); Stein, Richard A. (Editor); Cliver, Dean O. ; Riemann, Hans P. (Editor)
Topik: Foodborne diseases; Food poisoning
Bahasa: (EN )    ISBN: 978-0-12-385007-2    Edisi: 3rd ed.    
Penerbit: Academic Press     Tempat Terbit: London    Tahun Terbit: 2017    
Jenis: Books - E-Book
Fulltext: cover.pdf (119.13KB; 2 download)
Artikel dalam koleksi ini
  1. Copyright
  2. Dedication
  3. Foreword
  4. Index
  5. List of Contributors
  6. Preface to the Third Edition
  7. Chapter 1: Disease Processes in Foodborne Illness, halaman 3-30
  8. Chapter 2: Epidemiology, Cost, and Risk Analysis of Foodborne Disease, halaman 31-63
  9. Chapter 3: Routes of Transmission in the Food Chain, halaman 65-103
  10. Chapter 4: Spread of Antibiotic Resistance in Food Animal Production Systems, halaman 105-130
  11. Chapter 5: Salmonella, halaman 133-169
  12. Chapter 6: Shigella, halaman 171-188
  13. Chapter 7: Escherichia coli as a Pathogen, halaman 189-208
  14. Chapter 8: Campylobacter Foodborne Disease, halaman 209-221
  15. Chapter 9: Yersinia enterocolitica, halaman 223-233
  16. Chapter 10: Clostridium perfringens, halaman 235-242
  17. Chapter 11: Vibrio, halaman 243-252
  18. Chapter 12: Listeria monocytogenes, halaman 253-276
  19. Chapter 13: Infrequent Microbial Infections, halaman 277-288
  20. Chapter 14: Viruses, halaman 289-303
  21. Chapter 15: Parasites, halaman 305-324
  22. Chapter 16: Naturally Occurring Toxicants in Foods, halaman 327-344
  23. Chapter 17: Seafood Toxins, halaman 345-366
  24. Chapter 18: Staphylococcal Food Poisoning, halaman 367-380
  25. Chapter 19: Botulism, halaman 381-393
  26. Chapter 20: Bacillus cereus Food Poisoning, halaman 395-405
  27. Chapter 21: Mycotoxins, halaman 407-446
  28. Chapter 22: Chemical Intoxications, halaman 447-458
  29. Chapter 23: Diet and Cancer, halaman 459-472
  30. Chapter 24: Celiac Disease, halaman 475-526
  31. Chapter 25: Fish: Escolar and Oilfish, halaman 527-533

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