UID:
almahu_9947358089402882
Format:
1 online resource (478 p.)
Edition:
3rd ed.
ISBN:
1-62198-161-4
,
1-84755-794-5
Content:
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
Note:
Description based upon print version of record.
,
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
,
English
Additional Edition:
ISBN 0-85404-284-9
Language:
English
