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Food microbiology

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This comprehensive student text covers the entire field of contemporary food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food.

It explores the interaction of microorganisms with food spoilage, foodborne illness and food fermentation.

It also discusses the factors affecting the presence of microorganisms in foods, as well as their capacity to survive and grow.

Suggestions for further reading are included in a separate section.

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Product Details
Royal Society of Chemistry
0854045090 / 9780854045099
Paperback
28/02/1995
England
English
xiii, 398p. : ill.
24 cm
further/higher education /undergraduate Learn More
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