Isbn: 9783031261961 - food microbiology laboratory for the food science student: a practical approach (21 resultados)

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Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

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Condición: New. In English.

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Condición: As New. Unread book in perfect condition.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.The second editionadd 5 new chapters including 'Chapter 10 -Thermal inactivation ofEscherichia coliO157:H7 in mechanically tenderized beef steaks and color measurements', 'Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations', 'Chapter 12-Evaluate cross-contamination ofSalmonellaon tomatoes in wash water using most probable number (MPN) technique', 'Chapter 15-DNA extraction and purity determination of foodborne pathogens', and 'Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions'. It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses.…

Condición: New. Includes Isolation/identification of beneficial bacteria during food processingCovers food quality analysis in lab exercises in addition to microbial analysisIntroduces small scale research projectsDr. Cangliang Shen is an.

Paperback. Condición: Brand New. 2nd edition. 178 pages. 10.00x7.01x0.38 inches. In Stock.

Paperback. Condición: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Taschenbuch. Condición: Neu. Food Microbiology Laboratory for the Food Science Student | A Practical Approach | Cangliang Shen (u. a.) | Taschenbuch | xviii | Englisch | 2023 | Springer | EAN 9783031261961 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.…

Condición: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process. The second edition add 5 new chapters including ¿Chapter 10 -Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements¿, ¿Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations¿, ¿Chapter 12-Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique¿, ¿Chapter 15-DNA extraction and purity determination of foodborne pathogens¿, and ¿Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions¿. It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses. …

Condición: new. Questo è un articolo print on demand.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.The second editionadd 5 new chapters including 'Chapter 10 -Thermal inactivation ofEscherichia coliO157:H7 in mechanically tenderized beef steaks and color measurements', 'Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations', 'Chapter 12-Evaluate cross-contamination ofSalmonellaon tomatoes in wash water using most probable number (MPN) technique', 'Chapter 15-DNA extraction and purity determination of foodborne pathogens', and 'Chapter 16-Practice of multiplex PCR to identify bacteria in bacterial solutions'. It also includes new lab work flowcharts for Gram-staining and endospore-staining technology in Chapter 1, pour plating and spread plating in Chapter 3, Enterotube II in Chapter 9, and Kirby Beau test procedure in Chapter 20. It includes a new sample of syllabus with the hybrid teaching of both lecture and lab sections in one course, which will assist junior faculty/instructors to develop similar lecture and lab courses. 180 pp. Englisch.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 180 pp. Englisch.…