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Modern Food Microbiology (seventh edition)
James M. Jay, Martin J Loessner and David A. Golden
Springer
2005
Hardcover XX + 790 pp. ISBN 0387231803
£42.50
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This textbook is one of the series Food Science Texts. With 30 revised and updated chapters,
the new edition of this classic text brings additional information of benefit to professors and students alike.
There are new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone,
chlorine, activin, chitosans, endolysins, etc.), biocontrol, biosensors, quorum sensing, molecular genetic methods
of analysis, food safety objectives, noroviruses and prions. The book builds on the trusted and established sections
on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens,
food regulations, freshcut produce, new food products, and risk assessment and analysis. In-depth references,
appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
Written for undergraduate and graduate food microbiology and microbiology students, as well as researchers and
practiotioners.
To find similar publications, click on a keyword below:
Springer
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