Del i serien Food Microbiology and Food Safety

Compendium of the Microbiological Spoilage of Foods and Beverages

Inbunden, Engelska, 2009

2 489 kr

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The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor.

Produktinformation

Utgivningsdatum2009-10-05
Mått155 x 235 x 28 mm
Vikt702 g
FormatInbunden
SpråkEngelska
SerieFood Microbiology and Food Safety
Antal sidor369
Upplaga2010
FörlagSpringer-Verlag New York Inc.
ISBN9781441908254

Tillhör följande kategorier

to the Microbiological Spoilage of Foods and Beverages.- Microbiological Spoilage of Dairy Products.- Microbiological Spoilage of Meat and Poultry Products.- Microbiological Spoilage of Fish and Seafood Products.- Microbiological Spoilage of Eggs and Egg Products.- Microbiological Spoilage of Fruits and Vegetables.- Microbiological Spoilage of Canned Foods.- Microbiological Spoilage of Cereal Products.- Microbiological Spoilage of Beverages.- Microbiological Spoilage of Acidified Specialty Products.- Microbiological Spoilage of High-Sugar Products.- Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee.

"For this Compendium, the editors have succeeded in bringing together a team of highly competent authors comprising 28 experts from the fields of university research, regulation, and legislation. ...For the first time, general information on the prevention and avoidance of food spoilage has been published in one comprehensive book devoted to this topic. ...In summary, this is an excellent and highly topical publication on 'food microbiology and safety' that is enthusiastically recommended to all those interested in the subject." (Leopold Jirovetz, University of Vienna, in Die Ernahrung/Nutrition)

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