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Food Microbiology : Fundamentals and Frontiers (2 Rev ed)

Beuchat, LR(Edited by)Doyle, M.(Edited by)Montville, TJ(Edited by)
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This state-of-the-art text provides new information in the field of food microbiology, offering current, definitive, factual material written by experts on each subject.

Emphasizing the molecular and mechanistic aspects of food microbiology, this advanced text fulfills the need of research microbiologists, graduate students and instructors of food microbiology courses for an in-depth treatment of food microbiology.

The text is organised into nine major sections that address each of the main areas of the field, including microbial food spoilage, foodborne pathogenic bacteria, mycotoxigenic moulds, viruses, foodborne and waterborne parasites, preservatives and preservation methods, food fermentations, advanced techniques in food microbiology.

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Product Details
1555812082 / 9781555812089
Hardback
01/10/2001
United States
English
888 pages, 0
222 x 203 mm, 2290 grams
Professional & Vocational/Postgraduate, Research & Scholarly/Undergraduate Learn More