Food microbiology / M. R. Adams and M. O. Moss

By:

Adams, M. R [VerfasserIn]

Contributor(s):

Moss, Maurice O [VerfasserIn]

Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: Cambridge : Royal Society of Chemistry, 2000Edition: 2nd rev. edDescription: 494 p Online-RessourceISBN:

9781847550880

Additional physical formats: 1847550886. | 9780854046119 Online resources:

Summary: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of 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 food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areasPPN: PPN: 1685429696Package identifier: Produktsigel: ZDB-1-RSE

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