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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/145389045 Title: Food microbiology Author: M R Adams; M O Moss Publisher: Cambridge, UK : RSC Publishing, ©2008. ISBN/ISSN: 9780854042845 0854042849 OCLC:145389045

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Food microbiology

Author:	M R Adams; M O Moss
Publisher:	Cambridge, UK : RSC Publishing, ©2008.
Edition/Format:	Print book : English : 3rd edView all editions and formats
Summary:	"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 and food - spoilage, food borne illness and fermentation -and the positive and negative features that result. It discusses the factors Read more...
Rating:	(not yet rated) 0 with reviews - Be the first.
Subjects	Food -- Microbiology. Food Microbiology. Lebensmittelmikrobiologie View all subjects
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doi.org Royal Society of Chemistry

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Details

Genre/Form:	Lehrbuch
Additional Physical Format:	(OCoLC)791349772 (NO-TrBIB)12011464x
Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	M R Adams; M O Moss Find more information about:
ISBN:	9780854042845 0854042849
OCLC Number:	145389045
Description:	xiv, 463 pages : illustrations ; 24 cm
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:	Martin R. Adams and Maurice O. Moss.

Abstract:

This is the third edition of a widely acclaimed text covering the whole field of modern food microbiology. Read more...

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