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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...
| Call Number: | Libro Electrónico |
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| Main Author: | |
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Cambridge :
Royal Society of Chemistry,
©2008.
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| Edition: | 3rd ed. |
| Subjects: | |
| Online Access: | Texto completo |
| Summary: | 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. |
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| Physical Description: | 1 online resource (xiv, 463 pages) : illustrations |
| Bibliography: | Includes bibliographical references (pages 440-446) and index. |
| ISBN: | 9781847557940 1847557945 |
| Access: | University staff and students only. Requires University Computer Account login off-campus. |