The norovirus : features, detection and prevention of foodborne disease / Chief editor, Paul K.S. Chan ; Associate editor, Hoi Shan Kwan ; Assistant editor, Martin C.W. Chan.
Material type:
TextCopyright date: �2017Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780128041949; 0128041943Subject(s): Viral gastroenteritis -- Prevention | Virus diseases -- Prevention | Foodborne diseases -- Prevention | MEDICAL -- Gastroenterology | Foodborne diseases -- Prevention | Virus diseases -- Prevention | NorovirusGenre/Form: Electronic books.Additional physical formats: Print version:: No titleDDC classification: 616.33 LOC classification: RC840.V55NLM classification: WI 140Online resources: ScienceDirect Summary: The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a transmission of this infectious biological agent. The information in the book provides essential, specific information to help further understand potential new strains of the pathogen, offering detection analysis and prevention strategies of the pathogen to assist in combatting the spread of foodborne illness. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry workers, public health workers, and students.
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Ebooks
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Mysore University Main Library | Not for loan | EBKELV513 |
Includes bibliographical references and index.
Online resource, title from PDF title page (EBSCO, viewed October 14, 2016).
The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a transmission of this infectious biological agent. The information in the book provides essential, specific information to help further understand potential new strains of the pathogen, offering detection analysis and prevention strategies of the pathogen to assist in combatting the spread of foodborne illness. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry workers, public health workers, and students.
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