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|All Authors / Contributors:||
Malcolm Ritchie Adams; M O Moss
|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.|