Food microbiology : fundamentals and frontiers
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Bibliographic Information
Food microbiology : fundamentals and frontiers
ASM Press, c1997
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
This state-of-the-art text provides new information in the field of food microbiology, offering current, definitive, factual material written by experts on each subject. Emphasizing the molecular and mechanistic aspects of food microbiology, this advanced text fulfills the need of research microbiologists, graduate students and instructors of food microbiology courses for an in-depth treatment of food microbiology. The text is organised into nine major sections that address each of the main areas of the field, including microbial food spoilage, foodborne pathogenic bacteria, mycotoxigenic moulds, viruses, foodborne and waterborne parasites, preservatives and preservation methods, food fermentations, advanced techniques in food microbiology.
Table of Contents
- Factors of Special Significance to Food Microbiology
- Microbial Spoilage of Foods
- Foodborne Pathogenic Bacteria
- Mycotoxigenic Molds
- Viruses
- Foodborne and Waterborne Parasites
- Preservatives and Preservation Methods
- Food Fermentations
- Advanced Techniques in Food Microbiology
- Index
by "Nielsen BookData"