000			01889cam a2200397 i 4500
999			_c200437886 _d56098
001			200437886
003			TR-AnTOB
005			20241004145311.0
006			m||||go||d|
007			cr cnuaaaau
008			101012s2011 flu go d eng d
010			_a 2010043720
020			_a9781439819869 (ebook)
024	3		_a9781439819852 _c(hardcover : alkaline paper)
040			_aDNLM/DLC _beng _cDLC _dDLC _erda _eTR-AnTOB
041	0		_aeng
042			_apcc
050	0	0	_aTX531 _b.B56 2011
090			_aTX531 _b.B56 2011EBK
245	0	0	_aBiosensors in food processing, safety, and quality control / _cedited by Mehmet Mutlu.
264		1	_aBoca Raton : _bCRC Press, _c2011.
300			_a1 online resource (xvi, 324 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bn _2rdamedia
338			_aonline resource _bnc _2rdacarrier
490	0		_aContemporary food engineering.
504			_aIncludes bibliographical references and index.
520			_a"This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by the chemical and biosensensing technology and improvements performed in recent years for better food quality, better food safety, better food processing and control, and better input for food industry. The chapters in this book have been divided into three sections: basic principles of chemical and biosensing technology, biosensors for food processing and control, and biosensors for food safety"--Provided by publisher.
650		0	_aFood _xSafety measures _9100052
650		0	_aFood _xFood--Quality.
650		0	_aBiosensors _93266
700	1		_aMutlu, Mehmet _eeditor _919489
856	4	0	_uhttps://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=354623 _zOnline access link to the resource
942			_2lcc _cEBK