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Food microbiology / Martin R. Adams and Maurice O. Moss.

By: Adams, M. RContributor(s): Moss, M. OMaterial type: TextTextPublication details: Cambridge : Royal Society of Chemistry, 2008Edition: 3rd editionDescription: xiv, 577 p. : ill. ; 24 cmISBN: 9780854042845 (hbk.) :; 0854042849 (hbk.) :Subject(s): Food -- MicrobiologyDDC classification: 664'.001579
Contents:
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.
Summary: This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field.
Holdings
Item type Current library Home library Shelving location Class number Status Date due Barcode Item reservations
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.001579 ADA (Browse shelf(Opens below)) Issued 11/11/2024 05621496
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.001579 ADA (Browse shelf(Opens below)) Available 0584245X
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.001579 ADA (Browse shelf(Opens below)) Available 05842468
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.001579 ADA (Browse shelf(Opens below)) Available 05786819
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 664.001579 ADA (Browse shelf(Opens below)) Available 05786827
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664 VAC Dimensions of food / 664.001579 ADA Food microbiology / 664.001579 ADA Food microbiology / 664.001579 ADA Food microbiology / 664.001579 ADA Food microbiology / 664.001579 ADA Food microbiology / 664.001579 ADA Food microbiology.

Previous ed.: 2000.

Includes bibliography (p.[440]-446) and 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.

This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field.

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