Biological Emerging Risks in Foods (Advances in Food and Nutrition Research, nr. 86)

David C. Rodriguez-Lazaro
Notă GoodReads:
en Limba Engleză Hardback – 03 Aug 2018
Biological Emerging Risks in Foods, Volume 86, addresses the emerging biological risks in food from a global context. Specific sections in this new release include discussions on parasites in foods as an emerging issue and antimicrobial resistance in the food chain. Specific chapters cover Norovirus: the burden of the unknown, Hepatitis E virus: a new foodborne zoonotic concern, Parasites in foods: from a neglected position to an emerging issue, Antimicrobial resistance in the food chain: an emerging global concern, Salmonella in foods: a reemerging problem, Listeria monocytogenes in foods, and Campylobacter in the food chain.

  • Contains guidance from carefully selected researchers based on his/her extensive experience and expertise
  • Presents updated and in-depth critical discussions of available information, giving readers a unique opportunity to gain a broad view of the subject
  • Provides high quality illustrations, with a high percentage in color, to enhance the content
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ISBN-13: 9780128139776
ISBN-10: 0128139773
Pagini: 264
Dimensiuni: 152 x 229 x 21 mm
Greutate: 0.53 kg
Seria Advances in Food and Nutrition Research

Public țintă

The audience would include senior undergraduate and graduate students in nutrition and health related sciences. The book should be of great interest by the academic staff and researchers in medicine, nursing and related sciences. In addition, those industries involved in the production of pharmaceuticals and nutraceuticals would find this book invaluable.


1. Emerging Biological Risks in a Global Context: An Introduction 2. Norovirus: The Burden of the Unknown 3. Hepatitis E Virus: A New Foodborne Zoonotic Concern 4. Parasites in Food: From a Neglected Position to an Emerging Issue 5. Antimicrobial Resistance in the Food Chain in the European Union 6. Salmonella in Foods: A Reemerging Problem 7. Listeria monocytogenes in Foods 8. Campylobacter in the Food Chain