Encyclopedia of Food Microbiology

ISBN 13: 9780123847300

Encyclopedia of Food Microbiology

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9780123847300: Encyclopedia of Food Microbiology
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"...a multi-author comprehensive treatise on the very specific field of food microbiology--the preparation of fermented foods, food preservation, and the analysis and prevention of food spoiling. Substantial articles or groups of articles are devoted to each of the different groups of microorganisms involved, each of the various analytical and preparative techniques, and each of the various foods...Clear and authoritative presentations cover the expected topics..." -D. Goodman in CHOICE (September 2000) "Food microbiology is a topic of increasing concern to the general public; everything from the genetic modification of crops to food safety in packing plants is now in the news. This three-volume encyclopedia pulls it all together for those with a casual interest in how cheese is produced to those looking for information on the effectiveness of ultrasound in killing salmonella on chicken skin...Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire." -Eric D. Albright, Duke Medical Center Library, for LIBRARY JOURNAL (April 2000)

Review:

."..this marvellous, comprehensive, bang up-to-date, publication sets a new standard for text books and is a must for any library...it will be an invaluable resource for microbiologists and students everywhere. I tried it out on a range of subjects and it nearly always came up trumps...If you are a food microbiologist, serious consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value."- Microbiology Today"Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire."- Library Journal

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Editorial: Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0123847303 ISBN 13: 9780123847300
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Descripción Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Estado de conservación: New. 2nd Revised edition. 298 x 248 mm. Language: English . Brand New Book. Written by the world s leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. * This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods.* Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety.* Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products. Nº de ref. de la librería AA59780123847300

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Editorial: Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0123847303 ISBN 13: 9780123847300
Nuevos Tapa dura Cantidad: 10
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Descripción Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Estado de conservación: New. 2nd Revised edition. 298 x 248 mm. Language: English . Brand New Book. Written by the world s leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. * This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods.* Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety.* Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products. Nº de ref. de la librería AA59780123847300

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