Modern food microbiology. 3rd ed.
1986
Jay James M.
This text is designed for a second or subsequent course in microbiology in liberal arts food science, nutrition, or related course programs. Coverage includes: 1) history of food microbiology; 2) sources and types of microorganisms in food and parameters that affect the growth and activity of the food flora; 3) methods of determing microorganisms and/or their products in foods; 4) microbial food spoilage and preservation methods; 5) indicator and foodborne pathogens; and 6) psychrotrophs, thermophiles and radiation-resistant microorganisms. Each chapter contains an extensive reference list. The appendix includes a schematical depiction of the relationship between the common genera of foodborne bacteria.
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Эту запись предоставил Wolters Kluwer
