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Book Cover
E-book
Author Adams, M. R.

Title Food microbiology / M.R. Adams and M.O. Moss
Edition Second edition
Published Cambridge : Royal Society of Chemistry, 2000
Online access available from:
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Copies

Description 1 online resource (xiv, 479 pages) : illustrations
Summary This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. 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
Notes Previous edition: 1995
Bibliography Includes bibliographical references and index
Notes Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
Print version record
Subject Food -- Microbiology.
Form Electronic book
Author Moss, M. O.
Royal Society of Chemistry (Great Britain)
LC no. 2006404929
ISBN 1847550886
9781847550880