Food microbiology : fundamentals and frontiers
著者
書誌事項
Food microbiology : fundamentals and frontiers
ASM Press, c2001
2nd ed.
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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
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