Food Microbiology

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"Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity...

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Bibliographic Details
Main Author: Adams, M. R Moss, M. O
Format: Printed Book
Published: Newdelhi New Age International publications 1995
Subjects:
Food > Microbiology > Voedselverontreiniging > Microbiologie.
Online Access:http://classify.oclc.org/classify2/ClassifyDemo?owi=11025238
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300 |a 398p. 
520 |a  "Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food." "Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas."--BOOK JACKET. 
650 |a  Food -- Microbiology-- Voedselverontreiniging-- Microbiologie.   |9 61678 
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