Kraft, Allen A. <br/><br/>
Psychrotropic bacteria in foods :  disease and spoilage / 
Allen A. Kraft. 
 - Boca Raton, FL :  CRC,  1992. 
 - 274 p ;  24 cm. +  hbk. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Section A: Overview, low temperatures, spoilage organisms, pathogens and foods -- Health hazards vs. Food spoilage -- Psychotrophic spoilage bacteria, meat spoilage -- Spoilage of cured meats and other meat items -- Poultry spoilage -- Spoilage of eggs and fish -- Spoilage of dairy products, vegetables, fruits and other foods -- Manifestations of spoilage by psychrotophic bacteria, spoilage changes in foods of animal origin -- Psychrotrophic pathogens -- Pathogens surviving low temperatures -- Section B: Control by low temperatures -- Refrigeration and freezing. 
<br/><br/><label>ISBN: </label>0849348722 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Microbiology.<br/>Psychrophilic bacteria.<br/>Food spoilage.
<br/><br/><label>Dewey Class. No.: </label>664.001579