Food microbiology : fundamentals and frontiers
Title:
Food microbiology : fundamentals and frontiers
Author:
Doyle, Michael P., 1949-
ISBN:
9781555814076
Edition:
3rd ed.
Publication Information:
Washington, D.C. : ASM Press, c2007.
Physical Description:
xviii, 1038 p., 7 p. of plates : ill. (some col.) ; 29 cm.
Contents:
Factors of special significance to food microbiology -- Microbial spoilage and public health concerns -- Foodborne pathogenic bacteria -- Mycotoxigenic molds -- Viruses -- Prions -- Foodborne and waterborne parasites -- Preservatives and preservation methods -- Fermentations and beneficial microorganisms -- Advanced techniques in food microbiology.
Abstract:
"The 41 chapters address microbial spoilage of foods, foodborne pathogenic bacteria, mycotoxigenic molds, parasites, preservation, fermentation, and advanced techniques for detection."--pub. desc.
Subject Term:
Electronic Access:
Table of contents only http://catdir.loc.gov/catdir/toc/ecip072/2006033548.html