Food microbiology: Fundamentals and frontiers
Washington
9781683670476
Not available
Fifth Edition
Includes bibliographical references and index
Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.
1 online resource (xxii, 1093 pages)
Not available
illustrations
I. Factors of Special Significance to Food Microbiology
II. Microbial Spoilage and Public Health Concerns
III. Foodborne Pathogenic Bacteria
IV. Nonbacterial Pathogens and Toxins
V. Preservatives and Preservation Methods
VI. Fermentations and Beneficial Microbes
VII. Current Issues and Advances in Food Microbiology
II. Microbial Spoilage and Public Health Concerns
III. Foodborne Pathogenic Bacteria
IV. Nonbacterial Pathogens and Toxins
V. Preservatives and Preservation Methods
VI. Fermentations and Beneficial Microbes
VII. Current Issues and Advances in Food Microbiology
| Access no. | Call number | Location | Status |
|---|---|---|---|
| 00432/25 | 579.16 Foo | Online | Available |
