Syndetics cover image
Image from Syndetics

Food microbiology / Martin R. Adams, Maurice O. Moss, Peter J. McClure.

By: Contributor(s): Language: English Publisher: Cambridge : Royal Society of Chemistry, 2016Copyright date: ©2016Edition: 4th editionDescription: xvi, 546 sidor illustrationer 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781849739603
  • 1849739609
Subject(s): DDC classification:
  • 664.001579 22
Other classification:
  • Pmb
  • Vcbb
Contents:
The Scope of Food Microbiology -- Micro-organisms and Food Materials -- Factors Affecting the Growth and Survival of Micro-organisms in Foods -- The Microbiology of Food Preservation -- Microbiology of Primary Food Commodities -- Food Microbiology and Public Health -- Bacterial Agents of Foodborne Illness -- Non-bacterial Agents of Foodborne Illness -- Fermented and Microbial Foods -- Methods for the Microbiological Examination of Foods -- Controlling the Microbiological Quality of Foods
Summary: Now in its fourth edition, this highly successful text covers the full range of topics encompassed in modern food microbiology. The new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. The textbook is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.
Holdings
Item type Current library Shelving location Call number Status Barcode
Dayloan Biblioteket HKR Biblioteket 664 Adams Available 11156000181292
Course literature Biblioteket HKR Biblioteket 664 Adams Available 11156000181298
Course literature Biblioteket HKR Biblioteket 664 Adams Available 11156000181296
Course literature Biblioteket HKR Biblioteket 664 Adams Available 11156000181294
Total holds: 0

Enhanced descriptions from Syndetics:

Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date.

Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.

Föreg. uppl.: 2008

The Scope of Food Microbiology -- Micro-organisms and Food Materials -- Factors Affecting the Growth and Survival of Micro-organisms in Foods -- The Microbiology of Food Preservation -- Microbiology of Primary Food Commodities -- Food Microbiology and Public Health -- Bacterial Agents of Foodborne Illness -- Non-bacterial Agents of Foodborne Illness -- Fermented and Microbial Foods -- Methods for the Microbiological Examination of Foods -- Controlling the Microbiological Quality of Foods

Now in its fourth edition, this highly successful text covers the full range of topics encompassed in modern food microbiology. The new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. The textbook is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.