Food microbiology : fundamentals and frontiers

著者

• Doyle, Michael P.
• Beuchat, Larry R.
• Montville, Thomas J.

書誌事項

Food microbiology : fundamentals and frontiers

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

ASM Press, c2001

2nd ed.

注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

• 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

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA54340243
• ISBN:
  • 1555812082
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington, DC
• ページ数/冊数: xvi, 872 p.
• 大きさ: 29 cm
• 分類:
  • LCC : QR115
  • DC20 : 576/.163
• 件名:
  • LCSH : Food -- Microbiology