Food Microbiology

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Bibliographic Details
Main Authors: Adams, M. R. (Author), Moss, M. O. (Author)
Format: eBook
Language: English
Published: Cambridge : Secaucus : Royal Society of Chemistry, The Springer [Distributor] Nov. 2007
Edition: 3rd ed.
Subjects:
Food > Microbiology.
elektronické knihy
electronic books
ISBN: 9781621981619
Physical Description: 1 online zdroj (463 p.) ill.

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Table of contents

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020 |a 9781621981619  |q (ebook) 
035 |a (OCoLC)466168546 
040 |a COO  |c COO  |d KNOVL  |d OCLCQ  |d IND  |d DEBSZ  |d ZCU  |d KNOVL 
100 1 |a Adams, M. R.  |e author. 
245 1 0 |a Food Microbiology  |h [elektronický zdroj] 
250 |a 3rd ed. 
260 |a Cambridge :  |b Royal Society of Chemistry, The  |c Nov. 2007  |a Secaucus :  |b Springer [Distributor] 
300 |a 1 online zdroj (463 p.)  |b ill. 
520 8 |a Annotation  |b 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. 
521 |a Trade  |b The Royal Society of Chemistry 
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650 0 |a Food  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Moss, M. O.  |e author. 
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