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Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1340
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Book Description
First multi-year cumulation covers six years: 1965-70.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1340
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Book Description
First multi-year cumulation covers six years: 1965-70.
Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 870
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Author:
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Category : American literature
Languages : en
Pages : 2216
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Book Description
A world list of books in the English language.
Author:
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ISBN:
Category : Microbiology
Languages : en
Pages : 892
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Book Description
An international journal providing for the rapid publication of short reports on microbiological research.
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1000
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Category : Veterinary medicine
Languages : en
Pages : 1304
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Book Description
Author: Geoffrey Campbell-Platt
Publisher: Springer Science & Business Media
ISBN: 1461521637
Category : Technology & Engineering
Languages : en
Pages : 251
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Book Description
Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbio logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat.
Author: K.-O. Habermehl
Publisher: Springer Science & Business Media
ISBN: 364269943X
Category : Medical
Languages : en
Pages : 745
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Book Description
Rapid progress in molecular biology, genetic engineering, and basic research in immunology has opened up new possibilities for application to diagnostic procedures and to clinical research. In a short period a new era of diagnosis dawned, covering nearly all fields of microbiology, immunology, and food technology. In consequence of this rapid development, scientists of many disciplines are involved studying infections of humans, animals, and plants or working in technical microbiology. The application of the newest findings of basic research to diagnostic work and to clinical research covers nearly all fields of microbiology and immunology. Moreover, it underlines the close relationship between diagnosis, therapy, and epidemiology. An outstanding example of these connections is given by the recent development of hepatitis B vaccine. The discovery and identification of a non cultivable agent by physicochemical and immunological methods were the heralds of a new era in the prevention of infectious diseases. This book provides an up-to-date, comprehensive review of developments and future aspects in various fields. I am convinced that the authors have succeeded in furnishing a large variety of new ideas and possibilities. K.-O. HABERMEHL Contents Time Realities in the Evaluation of Vaccines for Safety and Efficacy The Evaluation of Vaccines M. R. HILLEMAN . . . . .
Author:
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Category : Agriculture
Languages : en
Pages : 964
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Book Description
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ISBN:
Category : Library catalogs
Languages : en
Pages : 1522
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Book Description
