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Food microbiology /
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoil...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2008.
|
| Edición: | 3rd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 037 | |a T2361 |b Royal Society of Chemistry |n http://www.rsc.org/spr | ||
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| 100 | 1 | |a Adams, M. R. | |
| 245 | 1 | 0 | |a Food microbiology / |c Martin R. Adams and Maurice O. Moss. |
| 250 | |a 3rd ed. | ||
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c ©2008. | ||
| 300 | |a 1 online resource (xiv, 463 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file | ||
| 504 | |a Includes bibliographical references (pages 440-446) and index. | ||
| 505 | 0 | |a The scope of food microbiology -- Micro-organisms and food materials -- Factors affecting the growth and survival of micro-organisms in foods -- The microbiology of food preservation -- Microbiology of primary food commodities -- Food microbiology and public health -- Bacterial agents of foodborne illness -- Non-bacterial agents of foodborne illness -- Fermented and microbial foods -- Methods for the microbiological examination of foods -- Controlling the microbiological quality of foods. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists. | ||
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 1 | 2 | |a Food Microbiology |
| 650 | 6 | |a Aliments |x Microbiologie. | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
| 650 | 7 | |a Microbiology (non-medical) |2 bicssc | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Microbiology |2 fast | |
| 650 | 7 | |a Lebensmittelmikrobiologie |2 gnd | |
| 650 | 7 | |a Lehrbuch |2 gnd | |
| 650 | 7 | |a Teknisk mikrobiologi. |2 sao | |
| 650 | 7 | |a Livsmedel |x mikrobiologi. |2 sao | |
| 700 | 1 | |a Moss, M. O. | |
| 758 | |i has work: |a Food microbiology (Text) |1 https://id.oclc.org/worldcat/entity/E39PCG48GTYxJ9vpXG33cxr76q |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Adams, M.R. |t Food microbiology. |b 3rd ed. |d Cambridge, UK : RSC Pub., ©2008 |z 9780854042845 |w (OCoLC)145389045 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1185531 |z Texto completo |
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