Food microbiology
"This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, 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 microorganisms an...
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Cambridge, U.K. :
RSC Publishing ,
2008
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| Edition: | 3rd ed |
| Subjects: |
Table of Contents:
- 1. The scope of food microbiology
- 2. Micro-organisms and food materials
- 3. Factors affecting the growth and survival of micro-organisms in foods
- 4. The microbiology of food preservation
- 5. Microbiology of primary food commodities
- 6. Food microbiology and public health
- 7. Bacterial agents of foodborne illness
- 8. Non-bacterial agents of foodborne illness
- 9. Fermented and microbial foods
- 10. Methods for the microbiological examination of foods
- 11. Controlling the microbiological quality of foods