Hobbs' food poisoning and food hygiene.
Material type:
TextPublication details: London : Hodder Arnold, 2007Edition: 7th edition. Jim McLauchlin, Christine LittleDescription: xix, 412 p.: col. ill. ports. ; 25 cmISBN: 9780340905302 (pbk.) :; 0340905301 (pbk.) :Contained works: Hobbs, Betty C. 1911-2002, Food poisoning and food hygieneSubject(s): Food handling | Food contamination | Food poisoningDDC classification: 363.192
Contents:
Part I The role of microbiology in food poisoning and foodborne infections - Part II Food hygiene in the prevention of food poisoning - Part II Contribution to food posioning and food hygiene in specific settings and by specific professional groups.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.1926 HOB (Browse shelf(Opens below)) | Available | 06167586 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.1926 HOB (Browse shelf(Opens below)) | Available | 0584682X | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.1926 HOB (Browse shelf(Opens below)) | Issued | 11/11/2024 | 05846846 |
Total reservations: 0
Browsing Paul Hamlyn Library shelves, Shelving location: Floor 2 Close shelf browser (Hides shelf browser)
| 363.1920941 SPR Hygiene for management : a text for food safety courses / | 363.1926 FOO Foodborne diseases / edited by Christine E.R. Dodd, Tim Grant Aldsworth, Richard A. Stein. | 363.1926 HOB Hobbs' food poisoning and food hygiene. | 363.1926 HOB Hobbs' food poisoning and food hygiene. | 363.1926 HOB Hobbs' food poisoning and food hygiene. | 363.1926 MIC The microbiological safety of food in healthcare settings / | 363.1926 RED Food safety : a reference handbook / |
Previous ed.: published as Food poisoning and food hygiene by Betty C. Hobbs and Diane Roberts. London: Edward Arnold, 1993.
Part I The role of microbiology in food poisoning and foodborne infections - Part II Food hygiene in the prevention of food poisoning - Part II Contribution to food posioning and food hygiene in specific settings and by specific professional groups.
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