Food microbiology

"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 st...

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Bibliographic Details
Main Authors Adams, M. R. (Author), Moss, M. O. (Author), McClure, Peter J. (Author)
Format Electronic eBook
LanguageEnglish
Published Cambridge, UK : Royal Society of Chemistry, [2016]
EditionFourth edition.
Subjects
Food > Microbiology.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781523119400
1523119403
9781782627623
1782627626
9781849739603
1849739609
Physical Description1 online resource (xvi, 546 pages) : illustrations (some color)

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TOC from ObalkyKnih.cz
Table of 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.

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