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Thread: Modern Food Microbiology 6th

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    Thumbs up Modern Food Microbiology 6th

    Modern Food Microbiology 6th. Ed.
    by James M. Jay



    Pages:
    625
    Publisher: --
    Edition:
    1st., 2000
    Language:
    English
    ISBN:
    978-0834216710

    Description

    An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index.


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    Default Re: Modern Food Microbiology 6th

    Modern Food Microbiology
    6th. Edition, 2000


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