Artículos relacionados a Food Microbiology

Food Microbiology - Tapa blanda

Adams, Martin R; Moss, Maurice O

 
9780854045099: Food Microbiology
Tapa blanda
ISBN 10: 0854045090 ISBN 13: 9780854045099
Editorial: CRC Press, 1995

Sinopsis

Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. The book covers the three main themes of the interaction of micro-organisms with food-spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspects which result. It also discusses the factors affecting the presence of micro-organisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modern food microbiology and will make an ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food sciences and technology.

"Sinopsis" puede pertenecer a otra edición de este libro.

Críticas

"... a comprehensive and absorbing book.....readable and clearly written." * Endeavor Volume 19 No 4 1995 * "...An excellent text...Will be widely used as a recommended text for students to Masters degree level and will be a useful and interesting reference for experienced workers in the industry." * Food Science and Technology Today 11 (1) 1997 *

Reseña del editor

Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. The book covers the three main themes of the interaction of micro-organisms with food-spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspects which result. It also discusses the factors affecting the presence of micro-organisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modern food microbiology and will make an ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food sciences and technology.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
CRC Press
Año de publicación
1995
Idioma
Inglés
ISBN 10 
0854045090
ISBN 13 
9780854045099
Encuadernación
Tapa blanda
Número de páginas
412
Contacto del fabricante
no disponible
Persona responsable
no disponible