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Food Microbiology

By: Martin R Adams and Maurice O Moss
577 pages, Illus
Food Microbiology
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  • Food Microbiology ISBN: 9780854042845 Edition: 3 Hardback Sep 2007 Usually dispatched within 5 days
    £29.95
    #168251
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About this book Contents Customer reviews Related titles

About this book

Covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. This work also discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow.

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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By: Martin R Adams and Maurice O Moss
577 pages, Illus
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