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Modern Food Microbiology - 7th edition

Modern Food Microbiology (ISBN10: 0387231803; ISBN13: 9780387231808)
ISBN13: 978-0387231808
ISBN10: 0387231803

Summary: An Aspen Food Science Text Series Book.

A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh--cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throu
ghout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in--depth references following each chapter, appendixes, and index. A helpful instructor's manual is available to adopting professors.
...show more
Summary: An Aspen Food Science Text Series Book.

A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh--cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in--depth references following each chapter, appendixes, and index. A helpful instructor's manual is available to adopting professors. ...show less

Edition/Copyright: 7TH 05
Cover: Print On Demand
Publisher: Springer
Year Published: 2005
International: No

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