EBOOK UMUM KESEHATAN

Fundamental Food Microbiology, 3rd Edition

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Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline.

Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter.

Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

New Jersey : CRC Press LLC., 2003

Deskripsi Fisik

625 hlm.; ebook

Bahasa

English

ISBN/ISSN

978-0849316104

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

3rd Edition

Subjek

mikrobiologi pangan
Fundamental

Info Detail Spesifik

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Pernyataan Tanggungjawab

Bibek Ray

Versi lain/terkait

Lampiran Berkas

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