Culture Media for Food Microbiology, Science
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//-->Culture Media forFood MicrobiologyVol.Vol.Vol.Vol.Vol.Vol.14 (1978)15 (1979)16 (1982)17 (1983)18 (1983)19 (1984)Vol. 20 (1984)Vol. 21 (1989)Vol, 22 (1986)Vol. 23 (1986)Vol. 24 (1986)Vol. 25 (1988)Vol. 26 (1989)Vol. 27 (1989)Vol. 28 (1993)Vol. 29 (1994)Vol. 30 (1994)Vol. 31 (1995)Vol. 32 (1995)Vol. 33 (1995)edited by M.J. Bull (lst reprint 1983)edited by M.J. Bulledited by M.J. Bulledited by M.E. BushellMicrobial Polysaccharides, edited by M.E. BushellModern Applications of Traditional Biotechnologies, edited byM.E BushellInnovations in Biotechnologie, edited by E.H. Houwink andR.R. van der MeerStatistical Aspects of the Microbiological Analysis of Foods, by B. JarvisMoulds and Filamentous Fungi in Technical Microbiology, byO. Fassatiov~Micro-organisms in the Production of Food, edited by M.R. AdamsBiotechnology of Animo Acid Production; edited by K. Aida, I. Chibata,K. Nakayama, K. Takinama and H. YamadaComputers in Fermentation Technology, edited by M.E. BushellRapid Methods in Food Microbiology, edited by M.R. Adams andC.F.A. HopeBioactive Metabolites from Microorganisms, edited by M.E. Bushell andU. Gr~feMicromycetes in Foodstuffs and Feedstuffs; edited by Z. JesenskfiAspergillus:50 years on; edited by S.D. Martinelli and J.R. KinghornBioactive Secondary Metabolites of Microorganisms, edited byV. BetinaTechniques in Applied Microbiology, edited by B. SikytaBiotransformations: Microbial Degradation of Health Risk Compounds,edited by V.P. SinghMicrobial Pentose Utilization. Current Applications in Biotechnology,by A. Singh and P. MishraCulture Media forFood MicrobiologyEdited byJanet E.L. CorryDepartment of Clinical Veterinary Science,University of Bristol, Langford, Avon, BS18 7DU, U.K.G.D.W. CurtisBacteriology Department, John Radcliffe Hospital,Oxford OX3 9D U, U.K.Rosamund M. BairdSummer/ands House, Summer/ands, Yeovil,Somerset BA21 3AL, U.K.progress in industrial microbiologyELSEVIERAmsterdam-Lausanne - New York - Oxford - Shannon - Singapore - TokyoELSEVIER SCIENCE B.V.Sara Burgerhartstraat 25P.O. Box 211, 1000 AE Amsterdam, The NetherlandsFirst printing 1995Second impression 1999ISBN 0-444-81498-1 (Vol. 34)ISBN 0-444-41668-8 (Series)9 1995 Elsevier Science B.V. All rights reservedNo part of this publication may be reproduced, stored in a retrieval system or transmitted, in anyform or by any means, electronic, mechanical, photocopying, recording or otherwise, without theprior written permission of the publisher, Elsevier Science B.V., Copyright & PermissionsDepartment, P.O. Box 521, 1000 AM Amsterdam, The Netherlands.Special regulations for readers in the U.S.A. - This publication has been registered with theCopyright Clearance Center Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923. Informationcan be obtained from the CCC about conditions under which photocopies of parts of this publica-tion may be made in the U.S.A. All other copyright questions, including photocopying outside ofthe USA, should be referred to the copyright owner, Elsevier Science B.V., unless otherwisespecified.No responsibility is assumed by the publisher for any injury and/or damage to persons or propertyas a matter of products liability, negligence or otherwise, or from any use or operation of anymethods, products, instructions or ideas contained in the material herein.This book is printed on acid-free paper.Printed in The Netherlands
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