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Elmer H. Marth, James Steele - Applied Dairy Microbiology, Inbunden

Inbunden, Engelska, 2001

Del i serien Food Science and Technology

Applied Dairy Microbiology

Av Elmer H. Marth, James Steele

9819 kr

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Beskrivning
This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·
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Elmer H. Marth James L. Steele

Recensioner i media

“This volume is an excellent ‘road map’ for practicing microbiologists … . The field of coverage is wide … . … This nicely presented book should be on the shelves of libraries in academic institutions and food research organisations. … I am pleased to have the book on my shelf as a summary of knowledge and a guide to the more specific literature on dairy microbiology.” — Food Technology in New Zealand, Vol. 38, No. 4, April 2003 Praise for the first edition. . . " . . .The chapters are well organized and written in lucid style, and are very informative. …fill[s] the void that has been felt over the years in prescribing a suitable text for dairy microbiology, and as a reference for those working with dairy products in the industry. " ---Dairy, Food and Environmental Sanitation ". . .a useful resource." ---Food Technology (1999) ". . .an excellent and up-to-date review." ---Food Australia (1999)"… the book is written in an easy-to-understand style, and can be used as a general and introductory source of dairy products."— Hamid Ghoddusi in International Journal Dairy Technology, Vol. 61, No. 1, February 2008

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