Sampling for microbiological analysis : principles and specific applications
Author(s)
Bibliographic Information
Sampling for microbiological analysis : principles and specific applications
（Microorganisms in foods, 2）
Blackwell Scientific Publications, c1986
2nd ed
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***記述は遡及データによる
Includes bibliographies and index
Description and Table of Contents
Description
In this book an international group of food microbiologists and statisticians discuss the statistical aspects of sampling foods for microbiological analysis, present the concept of two- and three-class attribute sampling plans and suggest microbiological criteria for a range of food products and ingredients that move in international trade. Competely revised, updated and expanded, this second edition of Microorganisms in Food, Book 2 preserves the statistical treatment of the first edition, but Part 1: Principles now includes a discussion of the Hazard Analysis Critical Control Point concept.
Furthermore, Part 2: Specific Proposals for Sampling and Sampling Plans has been reorganized into sixteen commodity categories: raw meats; processed meats; poultry and poultry products; feeds of animal origin and pet foods; milk and milk products; eggs and egg products; fish and shellfish; vegetables, fruits and nuts; soft drinks, fruit juices, concentrates and fruit preserves; cereals and cereal products; spices, condiments and gums; fats and oils; sugar, cocoa, chocolate and confectionery; formulated foods; natural mineral waters, other bottled waters, process waters and ice; and shelf-stable canned foods. This new edition will be of even greater value than the first to food microbiologists and those responsible for food quality control and public health.
Table of Contents
- Part 1: Principles
- Part 2: Specific proposals for sampling and sampling plans.
by "Nielsen BookData"