LEADER 03035nam 22004933 450 001 9911026177803321 005 20251002095830.0 035 $a(CKB)5410000000953663 035 $a(MiAaPQ)EBC31227325 035 $a(MiAaPQ)EBC7424744 035 $a(Perlego)787565 035 $a(Au-PeEL)EBL31227325 035 $a(OCoLC)1428263267 035 $a(Exl-AI)31227325 035 $a(EXLCZ)995410000000953663 100 $a20241007d2016 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Microbiology /$fMartin R. Adams, Maurice O. Moss, and Peter J. McClure 205 $aFourth edition. 210 1$aCambridge, England :$cRoyal Society of Chemistry,$d[2016] 210 4$dİ2016 215 $a1 online resource (459 pages) 300 $aIncludes index. 311 08$a9781782627623 311 08$a1782627626 327 $aCover -- Title -- Copyright -- Contents -- Chapter 1 The Scope of Food Microbiology -- 1.1 Micro-organisms and Food -- 1.1.1 Food Spoilage/Preservation -- 1.1.2 Food Safety -- 1.1.3 Fermentation -- 1.2 Microbiological Quality Assurance -- Chapter 2 Micro-organisms and Food Materials -- 2.1 Diversity of Habitat -- 2.2 Micro-organisms in the Atmosphere -- 2.2.1 Airborne Bacteria -- 2.2.2 Airborne Fungi -- 2.3 Micro-organisms of Soil -- 2.4 Micro-organisms of Water -- 2.5 Micro-organisms of Plants -- 2.6 Micro-organisms of Animal Origin -- 2.6.1 The Skin -- 2.6.2 The Nose and Throat -- 2.7 Conclusions -- Chapter 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods -- 3.1 Microbial Growth -- 3.2 Intrinsic Factors (Substrate Limitations) -- 3.2.1 Nutrient Content -- 3.2.2 pH and Buffering Capacity -- 3.2.3 Redox Potential, Eh -- 3.2.4 Antimicrobial Barriers and Constituents -- 3.2.5 Water Activity$7Generated by AI. 330 8 $aFood Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists. 606 $aFood$xMicrobiology 615 0$aFood$xMicrobiology. 676 $a664.001579 700 $aAdams$b M. R.$01824427 702 $aMoss$b M. O. 702 $aMcClure$b Peter J. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911026177803321 996 $aFood microbiology$94391552 997 $aUNINA