Food microbiology [[electronic resource] /] / M.R. Adams and M.O. Moss
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| Autore: |
Adams M. R
|
| Titolo: |
Food microbiology [[electronic resource] /] / M.R. Adams and M.O. Moss
|
| Pubblicazione: | Cambridge, : Royal Society of Chemistry, 2000 |
| Edizione: | 2nd ed. |
| Descrizione fisica: | 1 online resource (494 p.) |
| Disciplina: | 664.001579 |
| Soggetto topico: | Food - Microbiology |
| Soggetto genere / forma: | Electronic books. |
| Altri autori: |
MossM. O
|
| Note generali: | Previous ed.: 1995. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | BK9780854046119-FX001-1; Food Microbiology |
| Sommario/riassunto: | This 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 include |
| Titolo autorizzato: | Food microbiology |
| ISBN: | 1-84755-088-6 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910456704903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |