Food Microbiology
| AUTHOR | McClure, Peter J.; Moss, Maurice O.; McClure, Peter et al. |
| PUBLISHER | Royal Society of Chemistry (08/07/2024) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage, foodborne illness, and fermentation.
Food Microbiology has been the most popular textbook in this area since it was first published in 1995. Now in its fifth edition, the highly successful authors bring the book right up to date.
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. It covers the three main aspects of the interaction between micro-organisms and food and the positive and negative features that result. Attention is paid to the illustrations included and there is a discussion on the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Finally, recent developments in procedures used to assay and control the microbiological quality of food and protect public health are reported.
Thorough and accessible, this book is designed for students in the biological sciences, biotechnology, and food science, as well as a valuable resource for researchers, teachers, and practising food microbiologists.
Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage, foodborne illness, and fermentation.
Food Microbiology has been the most popular textbook in this area since it was first published in 1995. Now in its fifth edition, the highly successful authors bring the book right up to date.
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. It covers the three main aspects of the interaction between micro-organisms and food and the positive and negative features that result. Attention is paid to the illustrations included and there is a discussion on the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Finally, recent developments in procedures used to assay and control the microbiological quality of food and protect public health are reported.
Thorough and accessible, this book is designed for students in the biological sciences, biotechnology, and food science, as well as a valuable resource for researchers, teachers, and practising food microbiologists.