Food microbiology [[electronic resource] /] / Martin R. Adams and Maurice O. Moss
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| Autore: |
Adams M. R
|
| Titolo: |
Food microbiology [[electronic resource] /] / Martin R. Adams and Maurice O. Moss
|
| Pubblicazione: | Cambridge, UK, : RSC Pub., c2008 |
| Edizione: | 3rd ed. |
| Descrizione fisica: | 1 online resource (478 p.) |
| Disciplina: | 664.001579 |
| Soggetto topico: | Food - Microbiology |
| Sanitary microbiology | |
| Soggetto genere / forma: | Electronic books. |
| Altri autori: |
MossM. O
|
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references (p. [440]-446) and index. |
| Nota di contenuto: | 9780854042845; i_vi; v; vi; vii_xiv; 001_004; 005_019; 020_062; 063_118; 119_157; 158_181; 182_269; 270_309; 310_369; 370_395; 396_439; 440_446; 447-463 |
| Sommario/riassunto: | 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. It covers the three main aspects of the 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 foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbio |
| Titolo autorizzato: | Food microbiology |
| ISBN: | 1-62198-161-4 |
| 1-84755-794-5 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910455233303321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |