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Food microbiology

Author: Malcolm Ritchie Adams; M O Moss
Publisher: Cambridge : The Royal Society of Chemistry, 1997.
Edition/Format:   Book : English : reprintedView all editions and formats
Database:WorldCat
Summary:

Directed primarily at students of microbiology and food science, this account of modern food microbiology covers a diversity of topics, from viruses to pathogenicity.

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Document Type: Book
All Authors / Contributors: Malcolm Ritchie Adams; M O Moss
ISBN: 0854045090 9780854045099
OCLC Number: 456683686
Description: XIII, 398 str. ; 24 cm : ilustr.
Contents: 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.
Responsibility: M.R.Adams, M.O.Moss.

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