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Basic Food Microbiology

Häftad, Engelska, 2012

AvGeorge Banwart

2 029 kr

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The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter.

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Tillverkningsteknik inom Naturvetenskap och teknik

1 General Aspects of Food.- 2 Estimating the Number of Microorganisms.- 3 Microorganisms Associated with Food.- 4 Factors That Affect Microbial Growth in Food.- 5 Sources of Microorganisms.- 6 Foodborne Agents Causing Illness.- 7 Indicator Organisms.- 8 Food Spoilage.- 9 Useful Microorganisms.- 10 Control of Microorganisms.- 11 Control of Microorganisms by Retarding Growth.- 12 Control of Microorganisms by Destruction.- 13 Regulations and Standards.

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