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Book Cover
Author Adams, M. R., author

Title Food microbiology / Martin R. Adams, Maurice O. Moss, Peter J. McClure
Edition Fourth edition
Published Cambridge, UK : Royal Society of Chemistry, [2016]


Location Call no. Vol. Availability
 MELB  664.001579 Ada/Fmi 2016  AVAILABLE
 MELB  664.001579 Ada/Fmi 2016  DUE 04-01-21
 MELB  664.001579 Ada/Fmi 2016  AVAILABLE
 MELB  664.001579 Ada/Fmi 2016  AVAILABLE
 MELB  664.001579 Ada/Fmi 2016  AVAILABLE
Description xvi, 546 pages : illustrations (some color) ; 24 cm
Contents The scope of food microbiology -- Micro-organisms and food materials -- Factors affecting the growth and survival of micro-organisms in foods -- The biology of food preservation -- Microbiology of primary food commodities -- Food microbiology and public health -- Bacterial agents of foodborne illness -- Non-bacterial agents of foodborne illness -- Fermented and microbial foods -- Methods for the microbiological examination of foods -- Controlling the microbiological quality of foods -- Further reading -- Subject index
Summary Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practicing food microbiologists
Notes Formerly CIP. Uk
Bibliography Includes bibliographical references (pages 497-505) and index
Subject Food -- Microbiology.
Food Microbiology.
Food Microbiology.
Reading List HSN204 recommended text 2020
HSN204 prescribed text 2019
Author McClure, Peter J., author
Moss, M. O., author
Royal Society of Chemistry (Great Britain), issuing body
LC no. 2015458809
ISBN 1849739609