MARC details
000 -LEADER |
fixed length control field |
01700nam a22002297a 4500 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
ISI Library, Kolkata |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20240903135155.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
240716b |||||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9241205989 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
ISI Library |
Language of cataloging |
English |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
100 SD:610.621 |
Item number |
WHO.Tr.598 |
110 1# - MAIN ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
WHO Expert Committee on Microbiological Aspects of Food Hygiene |
245 10 - TITLE STATEMENT |
Title |
Microbiological aspects of food hygiene : report of a WHO expert committee with the participation of FAO, meeting held in Geneva from 16 to 22 March 1976 |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Place of publication, distribution, etc |
Geneva : |
Name of publisher, distributor, etc |
World Health Organization, |
Date of publication, distribution, etc |
1976 |
300 ## - PHYSICAL DESCRIPTION |
Extent |
103 Pages, |
Other physical details |
figures, illustrations, tables; |
Dimensions |
20 cm. |
490 0# - SERIES STATEMENT |
Series statement |
World Health Organization technical report series ; no. 598 |
505 0# - FORMATTED CONTENTS NOTE |
Formatted contents note |
Introduction -- Part I. Microbiological agents of food-borne disease -- 1. Bacteria -- 2. Viruses and rickettsiae -- 3. Fungi and mycotoxins -- 4. Parasites -- 5. transferable drug resistance in the Enterobacteriaceae -- 6. Role of indicator organisms -- 7. developments in methods used in microbiological examination of foods -- Part II. 8. Hazards related to processing -- 9. Hazards related to storage -- 10. Hazards related to population movements and tourism -- 12. Hazards related to international movement of food and feed -- Control of food-borne microbiological hazards -- 14. Microbiological specifications for foods -- Cost/benefit aspects of microbiological testing of foods -- 16. Laboratory quality assurance -- 17. Recommendations -- Acknowledgements -- Annexes. |
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food Microbiology |
710 1# - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
World Health Organization |
710 1# - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Food and Agriculture Organization of the United Nations |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
Dewey Decimal Classification |
Koha item type |
Reports |