Fundamental Food Microbiology
Bibek Ray
Completely revised and updated, this third edition of a highly regarded text reflects recent developments in the field. The book includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance, such as Helicobacter pylori and BSE, and control by novel processing technologies. It contains a new chapter on foodborne disease concerns in ready-to-eat foods, expanded and updated coverage of spoilage bacteria in refrigerated foods, and new sections on fresh-cut fruits and vegetables. Questions and selected readings are presented at the end of each chapter.
หมวดหมู่:
ปี:
2003
ฉบับพิมพ์ครั้งที่:
3
สำนักพิมพ์:
CRC Press
ภาษา:
english
จำนวนหน้า:
625
ISBN 10:
0849316103
ISBN 13:
9780849316104
ไฟล์:
PDF, 3.64 MB
IPFS:
,
english, 2003