Food microbiology /

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"Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for st...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Adams, M. R. (Autor), Moss, M. O. (Autor), McClure, Peter J. (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, UK : Royal Society of Chemistry, [2016]
Edición:Fourth edition.
Temas:
Food > Microbiology.
Food Microbiology
Aliments > Microbiologie.
Microbiology (non-medical)
SCIENCE > Life Sciences > Microbiology.
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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