Fundamental Food Microbiology. (Library Corner).Bibek Ray (1996) This book is perfect for students and professionals who want information on the basics 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. . Fundamental Food Microbiology brings readers quickly up to date on the latest advances in the field. It is packed with descriptions of foodborne microbes and their effects, technological developments in food production and handling, and approaches to controlling new microbiological problems. The book has seven sections: 1. Introduction to Microbes in Food, 2. Microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. Growth in Food, 3. Beneficial Uses of Microorganisms in Food, 4. Microbial Food Spoilage spoilage decomposition; said of meat, milk, animal feeds especially ensilage. , 5. Microbial Foodborne Disease, 6. Control of Microorganisms in Food, and 7. appendices ap·pen·di·ces n. A plural of appendix. . The chapters are also subdivided, facilitating reading and comprehension. Focusing on the needs of today's students, researchers, and food industry workers, Fundamental Food Microbiology delivers valuable, relevant information. 516 pages, handcover Member $79.95. Nonmember: $93.25. Catalog catalog, descriptive list, on cards or in a book, of the contents of a library. Assurbanipal's library at Nineveh was cataloged on shelves of slate. The first known subject catalog was compiled by Callimachus at the Alexandrian Library in the 3d cent. B.C. #575. |
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