Advances in Microbial Food Safety.9780841239159 Advances in microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. food safety. Ed. by Vijay Juneja et al. American Chemical Society The American Chemical Society (ACS) is a learned society (professional association) based in the United States that supports scientific inquiry in the field of chemistry. Founded in 1876 at New York University, the ACS currently has over 160,000 members at all degree-levels and in 2006 346 pages $179.50 Hardcover ACS (Asynchronous Communications Server) See network access server. symposium series; 931 QR115 The symposium, held at the Society's August 2004 meeting in Philadelphia, presented a team of specialists who discussed the current knowledge about microbial adaptation to stress in food matrices. The 21 papers consider such aspects as diagnostic methods based on nucleic acids Nucleic acids The cellular molecules DNA and RNA that act as coded instructions for the production of proteins and are copied for transmission of inherited traits. , thermal treatments to control pathogens in muscle foods with particular reference to sous vide products, the uses and limits of microbial testing, industry perspectives in predictive microbiology, and of course the required food as a weapon of terrorism. Distributed in the US by Oxford University Press. ([c]20062005 Book News, Inc., Portland, OR) |
|
||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion