02753nam 2200601 a 450 991078093750332120230417211647.01-84755-088-6(CKB)2530000000001297(EBL)1185530(SSID)ssj0000379356(PQKBManifestationID)11291046(PQKBTitleCode)TC0000379356(PQKBWorkID)10365293(PQKB)10362230(MiAaPQ)EBC1185530(Au-PeEL)EBL1185530(CaPaEBR)ebr10621177(OCoLC)850159460(PPN)198472382(EXLCZ)99253000000000129720000605d2000 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierFood microbiology /M.R. Adams, M.O. MossSecond edition.Cambridge Royal Society of Chemistry20001 online resource (xiv, 479 pages) illustrationsPrevious ed.: 1995.0-85404-611-9 Includes bibliographical references and index.BK9780854046119-FX001-1; Food MicrobiologyThis widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.FoodMicrobiologyFoodPreservationFood spoilageFoodMicrobiology.FoodPreservation.Food spoilage.664.001579Adams M. R1563944Moss M. O1563945Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9910780937503321Food microbiology3832710UNINA