By: George J Mountney and Wilber A Gould
351 pages, Figs, tabs
Provides an introduction and characterization of the breadth and scope of the field of food microbiology. The practical aspects of food microbiology are emphasized with its relation to food technology by covering fermentative, spoilage and pathogenic organisms found on specific food types; the role of food processing on food contamination and control; the effects of different microorganisms on several foods; the characteristics of the different types of food spoilage; and the efficacy of the different types of preservation treatments on different groups of foods.
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