Modern Food Microbiology

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, bi...

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Bibliographic Details
Main Authors: Jay, James M., Loessner, Martin J. (Author), Golden, David A. (Author)
Format: eBook
Language:English
Published: New York, NY Springer US 2005, 2005
Edition:7th ed. 2005
Series:Food Science Text Series
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Description
Summary:With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, 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, fresh-cut 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
Physical Description:XX, 790 p online resource
ISBN:9780387234137