Food microbiology : fundamentals and frontiers

Author(s)

Bibliographic Information

Food microbiology : fundamentals and frontiers

edited by Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville

ASM Press, c2001

2nd ed.

Available at  / 23 libraries

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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"

Details

  • NCID
    BA54340243
  • ISBN
    • 1555812082
  • Country Code
    us
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Washington, DC
  • Pages/Volumes
    xvi, 872 p.
  • Size
    29 cm
  • Classification
  • Subject Headings
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