Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised chapters for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.
Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised chapters for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.
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 Further Reading Subject Index.
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 Further Reading Subject Index.
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