Food Microbiology

Food Microbiology

by Maurice O . Moss (Author), M . R . Adams (Author)


This comprehensive student text covers the entire field of contemporary food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. It explores the interaction of microorganisms with food spoilage, foodborne illness and food fermentation. It also discusses the factors affecting the presence of microorganisms in foods, as well as their capacity to survive and grow. Suggestions for further reading are included in a separate section.



2 in stock

More Information

Format: Hardcover
Pages: 412
Publisher: CRC Press
Published: 09 Mar 1995

ISBN 10: 0854045090
ISBN 13: 9780854045099

Media Reviews
... a comprehensive and absorbing book.....readable and clearly written. * Endeavor Volume 19 No 4 1995 *
...An excellent text...Will be widely used as a recommended text for students to Masters degree level and will be a useful and interesting reference for experienced workers in the industry. * Food Science and Technology Today 11 (1) 1997 *