Food Microbiology: fundamentals and frontiers. (Library Corner).Edited by Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville (1997) Edited by renowned food scientists, this book describes the current state of food microbiology Food microbiology is the study of the microorganisms which inhabit, create or contaminate food. It is a subdiscipline of food science. Food safety Food safety is a major focus of food microbiology. with a focus on the molecular and mechanistic aspects of the subject. Food Microbiology is an advanced, in-depth text for research microbiologists, graduate students, and professors of food microbiology courses. Current, definitive, factual material written by experts is organized into nine major sections: * Factors of Special Significance to Food Microbiology, * Microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. Spoilage spoilage decomposition; said of meat, milk, animal feeds especially ensilage. of Foods, * Foodborne Pathogenic Bacteria Pathogenic bacteria Bacteria that produce illness. Mentioned in: Gastroenteritis , * Mycotoxigenic Molds, * Viruses, * Foodborne and Waterborne Parasites, * Preservatives preservatives, n.pl food additives that hinder spoilage by reducing the growth of microorganisms. Include nitrates and nitrites, benzoates and sulfites, and many others. and Preservation Methods, * Food Fermentations, and * Advanced Techniques in Food Microbiology 767 pages, hardcover. Member: $82.55. Nonmember: $96.35. Catalog #785. |
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