Isbn: 9789386546661 - food microbiology (18 resultados)

Hardcover. Condición: New. 1st Edition. Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world-wide food crisis, a food saved is a food produced. The book embodies twenty chapters covering the types and sources of microorganisms in food, factors influencing microbial growth in foods; Preservation of food by high temperature, low temperature, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging; Food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. Bacterial food poisoning, mycotoxin and impact of genetically modified foods with descriptive and objective questions. In addition, procedures for fifteen practical experiments in food and dairy microbiology and glossary are included. The overall objective of this book on 'Food Microbiology' is to bring together information on different areas of food microbiology in a single source.…

Condición: New. pp. 278.

Condición: New. pp. 278.

Condición: New. pp. 278.

Hardcover. Condición: New. ISBN:9789386546661.

Condición: new.

Hardcover. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New. 2017. hardcover. . . . . .

Condición: New.

Hardcover. Condición: Brand New. 278 pages. 6.00x0.88x9.00 inches. In Stock.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: New. 2017. hardcover. . . . . . Books ship from the US and Ireland.

Condición: New. In English.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food microbiology is a specialized area of microbiology that aims to safeguard food from microbial deterioration and provide consumers with safe and nutritious food. The scope of food microbiology is expanding at a rapid pace, given the current global food crisis. The preservation of food through various techniques, such as high and low temperature processing, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging, and the management of food safety and quality are all covered in this field. Additionally, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes are also studied. The book Food Microbiology covers these topics and includes procedures for practical experiments, along with a glossary. The book includes 15 chapters, covering topics such as the types and sources of microorganisms in food, factors influencing microbial growth in foods, food preservation techniques, food safety and quality management, and more. The book also covers bacterial food poisoning, mycotoxins, and the impact of genetically modified foods. The book includes 15 chapters, covering topics such as the types and sources of microorganisms in food, factors influencing microbial growth in foods, food preservation techniques, food safety and quality management, and more. The book also covers bacterial food poisoning, mycotoxins, and the impact of genetically modified foods. The book is designed to provide a comprehensive understanding of food microbiology, including both descriptive and objective questions. 278 pp. Englisch.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Food microbiology is a specialized area of microbiology that aims to safeguard food from microbial deterioration and provide consumers with safe and nutritious food. The scope of food microbiology is expanding at a rapid pace, given the current global food crisis. The preservation of food through various techniques, such as high and low temperature processing, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging, and the management of food safety and quality are all covered in this field. Additionally, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes are also studied. The book Food Microbiology covers these topics and includes procedures for practical experiments, along with a glossary. The book includes 15 chapters, covering topics such as the types and sources of microorganisms in food, factors influencing microbial growth in foods, food preservation techniques, food safety and quality management, and more. The book also covers bacterial food poisoning, mycotoxins, and the impact of genetically modified foods. The book includes 15 chapters, covering topics such as the types and sources of microorganisms in food, factors influencing microbial growth in foods, food preservation techniques, food safety and quality management, and more. The book also covers bacterial food poisoning, mycotoxins, and the impact of genetically modified foods. The book is designed to provide a comprehensive understanding of food microbiology, including both descriptive and objective questions.…