Food microbiology / Martin R. Adams and Maurice O. Moss.
Material type: TextPublication 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'.001579Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Book | Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664.001579 ADA (Browse shelf(Opens below)) | Issued | 11/11/2024 | 05621496 | ||
Book | Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664.001579 ADA (Browse shelf(Opens below)) | Available | 0584245X | |||
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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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