Food microbiology /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Adams, M. R.
Otros Autores: Moss, M. O.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, ©2008.
Edición:3rd ed.
Temas:
Food > Microbiology.
Food Microbiology
Aliments > Microbiologie.
Chemistry.
Microbiology (non-medical)
TECHNOLOGY & ENGINEERING > Food Science.
Food > Microbiology
Lebensmittelmikrobiologie
Lehrbuch
Teknisk mikrobiologi.
Livsmedel > mikrobiologi.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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