Fundamental food microbiology / Bibek Ray.
By: Ray, Bibek
.
Material type: 
BookPublisher: Boca Raton : CRC Press, c1996Description: 516 p. : ill. ; 24 cm + hbk.ISBN: 0849394422 .Subject(s): Food -- MicrobiologyDDC classification: 664.001579 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 664.001579 (Browse shelf(Opens below)) | 1 | Available | 00068952 | ||
| General Lending | MTU Bishopstown Library Lending | 664.001579 (Browse shelf(Opens below)) | 1 | Available | 00086468 |
Enhanced descriptions from Syndetics:
This streamlined text is perfect for students and professionals who need easily understood information about food microbiology basics. Fundamental Food Microbiology also brings you up to date quickly on the latest advances in the field. It is packed with descriptions of foodborne microbes and their effects, technological developments in food production and handling, and approaches to controlling new microbiological problems.
Superbly organized, the book is divided into seven main sections: Introduction to Microbes in Food; Microbial Growth in Food; Beneficial Uses of Microorganisms in Food; Microbial Food Spoilage; Microbial Foodborne Disease; Control of Microorganisms in Food; and Appendices. Topics within chapters are also divided, facilitating reading and comprehension. Focusing on the needs of today's students, researchers, and food industry workers, Fundamental Food Microbiology goes beyond existing texts to deliver valuable, relevant information.
Includes bibliographical references and index.
Section I: Introduction to microbes in foods -- Section II: Microbial growth in food -- Section III: Beneficial uses of microorganisms in foods -- Section IV: Microbial food spoilage -- Section V: Microbial foodborne diseases -- Section VI: Control of microorganisms in foods.