Food Microbiology

by Maurice O . Moss (Author), M . R . Adams (Author)

• Used

  Hardcover
  1995

  $3.28

  This comprehensive student text covers the entire field of contemporary food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. It explores the interaction of microorganisms with food spoilage, foodborne illness and food fermentation. It also discusses the factors affecting the presence of microorganisms in foods, as well as their capacity to survive and grow. Suggestions for further reading are included in a separate section.

• Used

  Paperback
  2000

  $3.28

  Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. The book covers the three main themes of the interaction of micro-organisms with food-spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspects which result. It also discusses the factors affecting the presence of micro-organisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modern food microbiology and will make an ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food sciences and technology.