Laboratory Experiments in Food Microbiology: Instructor Manual - Shori, Amal Bakr
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This practical book is extended to the previous book entitled "laboratory experiments in food microbiology: student manual". This book provides a guide for the instructor for all experiments and answers key for all questions on the experiments. This book included 12 applicable science experiments for food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products.…mehr

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Produktbeschreibung
This practical book is extended to the previous book entitled "laboratory experiments in food microbiology: student manual". This book provides a guide for the instructor for all experiments and answers key for all questions on the experiments. This book included 12 applicable science experiments for food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products.
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Autorenporträt
Amal Bakr Shori was born on 13 October 1983 in Saudi Arabia. She received her Ph.D. in food biotechnology from University of Malaya in 2013. Currently, she joined King AbdulAziz University in Jeddah, Saudi Arabia as an Assistant Professor in Biology Department, Faculty of Science. Shori' research focuses on functional dairy products.