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Food Microbiology

Author: Martin R Adams; Maurice O Moss
Publisher: Cambridge Royal Society of Chemistry 2007
Edition/Format:   Computer file : English : 3rd New edView all editions and formats
Summary:
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology, 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 - spoilage,  Read more...
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Genre/Form: Electronic books
Material Type: Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Martin R Adams; Maurice O Moss
ISBN: 1847557945 9781847557940
OCLC Number: 837808030
Accession No: (GBV)NLM003692442 EBL1185531 (OCoLC)506364792 EBC1185531 (DE-599)GBVNLM003692442
Description: Online-Ressource (480 p) 132 b&w, ill.
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 --
Further Reading --
Subject Index.
Responsibility: Martin R Adams, Maurice O Moss
More information:

Abstract:

This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology, 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 - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists

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