000			01690 a2200289 4500
005			20240809125810.0
008			120329s mx r 000 spa d
020			_a978-0-8247-4037-5
035			_a12535
040			_aUniagraria _bspa _erda
082	0	4	_a664.06 / A574
100	1		_aDavidson, P. Michael
245	1	0	_aAntimicrobials in food
250			_a3a. ed.
264			_aBoca Raton _bCrc Press _c2005
300			_a706 páginas
336			_atexto _btxt _2rdacontent
337			_ano mediado _bn _2rdamedia
338			_avolumen _bnc _2rdacarrier
505	0		_aFood antimicrobials - an introduction, cap.1 Sodium benzoate and benzoic acid, cap.2 Sorbic acid and sorbates, cap.3 Organic acids, cap.4 Sulfur dioxide and sulfites, cap.5 Nitrite, cap.6 Nisin, cap.7 Natamycin, cap.8 Parabens, cap.9 Dimethyl dicarbonate and diethyl dicarbonate, cap.10 Medium-chain fatty acids and esters, cap.11 Lysozyme, cap.12 Bacteriocins with potential for use in foods, cap.13 Naturally occuring compounds - plant sources, cap.14 Naturally ocurring compounds - animal sources, cap.15 Sanitizers: halogens, surface-active agents and peroxides, cap.16 Indirect and miscellaneous antimicrobials, cap.17 Antibiotic residues in foods and their significance, cap.18 Update on hurdle technology approaches to food preservation, cap.19 Mechanisms of action, resistance and stress adaptation, cap.20 Methods for activity assay and evaluation of results, cap.21
650		4	_aAgentes infecciosos
650		4	_aAlimentos - aditivos
650		4	_aAlimentos - ciencia y tecnologia
650		4	_aInocuidad en los alimentos
700	1		_aBranen, A. L.
700	1		_aSofos, John N.
999			_c29870 _d29870