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Book Cover
Author Adams, M. R., author

Title Food Microbiology
Edition Third edition
Published Cambridge : Royal Society of Chemistry, The, Nov. 2007 Secaucus : Springer [distributor]
Online access available from:
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Description 1 online resource (463 pages) : illustrations
Contents The Scope of Food Microbiology-- Micro-organisms and Food Materials-- Factors Affecting the Growth and Survival of Micro-organisms in Foods-- The Microbiology 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 Annotation 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
Audience Trade The Royal Society of Chemistry
Subject Food -- Microbiology.
Form Electronic book
Author Moss, M. O., author
ISBN 1621981614 (electronic bk.)
9781621981619 (electronic bk.)