MODERN FOOD MICROBIOLOGY

MODERN FOOD MICROBIOLOGY

Show other versions (6)

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by...

Full description

Saved in:
Bibliographic Details
Main Authors: Jay, James M. 1927- James Monroe (Author), Loessner, Martin J. (Author), Golden, David Allen 1963- (Author)
Format: Book
Language:English
Published: New York Springer 2005
Edition:SEVENTH EDITION
Series:Food Science Text Series
Subjects:
Food > Microbiology
Food microbiology
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
Physical Description:xx, 790 pages illustrations 26 cm
Bibliography:Includes bibliographical references and index
ISBN:0387231803
9780387231808
0387234136 (e-Book)

Similar Items