Food microbiology

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This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the 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 foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists

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Availability

Detail Information

Series Title

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Call Number

664.001 Ada f

Publisher

Cambridge, UK : RSC Publishing., 2015

Collation

xiv, 463 p. : ill. : ind. ; 24 cm.

Language

English

ISBN/ISSN

9780854042845

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

3rd edition

Subject(s)

Food--microbiology

Specific Detail Info

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Statement of Responsibility

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Other version/related

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