Food Microbiology is the most successful book in its field, thanks to its meticulous comprehensive coverage of its subject matter. Here is a summary table of contents: PART 1 - FOOD AND MICROORGANISMS: 1 Food as a Substrate for Microorganisms; 2 Microorganisms Important in Food Microbiology; 3 Contamination of Food;s 4 General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms. PART 2 - PRINCPLES OF FOOD PREPARATION: 5 General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions; 6 Preservation by Use of High Temperatures; 7 Preservation by Use of Low Temperatures; 8 Preservation by Drying; 9 Preservation by Food Additives; 10 Preservation by Radiation. PART 3 - CONTAMINATION, PRESERVATION, AND SPOILAGE OF DIFFERENT KINDS OF FOODS: 11 Contamination, Preservation, and Spoilage of Cereals and Cereal Products; 12 Contamination, Preservation, and Spoilage of Sugars and Sugar Products; 13 Contamination, Preservation, and Spoilage of Vegetables and Fruits; 14 Contamination, Preservation, and Spoilage of Meats and Meat Products; 15 Contamination, Preservation, and Spoilage of Fish and Other Seafoods; 16 Contamination, Preservation, and Spoilage of Eggs; 17 Contamination, Preservation, and Spoilage of Poultry; 18 Contamination, Preservation, and Spoilage of Milk and Milk Products; 19 Spoilage of Heated Canned Foods; 20 Miscellaneous Foods. PART 4 - FOODS AND ENZYMES PRODUCED BY MICROORGANISMS: 21 Production of Cultures for Food Fermentations; 22 Food Fermentations; 23 Foods and Enzymes from Microorganisms. PART 5 - FOODS IN RELATION TO DISEASE: 24 Food-borne Illness: Bacterial; 25 Food-borne Poisonings. Infections, and Intoxications: Nonbacterial; 26 Investigation of Food-borne Disease Outbreaks. PART 6 - FOOD SANITATION, CONTROL, AND INSPECTION: 27 Microbiology In Food Sanitation; 28 Food Control.
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The most successful text in its field, Food Microbiology provides excellent coverage of the elimination or reduction of microorganisms by the use of heat. The Fourth Edition features detailed coverage of fermentation and a new chapter on food irradiation.
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Book Description McGraw-Hill. Hardcover. Book Condition: Fair. Bookseller Inventory # G0070219176I5N00
Book Description McGraw-Hill. Hardcover. Book Condition: Fair. Dust Cover Missing. Bookseller Inventory # G0070219176I5N01
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Book Description McGraw Hill Higher Education, 1978. Book Condition: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. Bookseller Inventory # 3838056
Book Description McGraw-Hill, 1978. Hardcover. Book Condition: Good. 0070219176 Good+; Contents are tight and clean; rubbing to corners; Hard Cover; McGraw-Hill; 1978; 0. Bookseller Inventory # 60970
Book Description McGraw Hill Higher Education, 1978. Hardcover. Book Condition: Very Good. Food Microbiology This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Bookseller Inventory # 7719-0070219176
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Book Description McGraw Hill., 1978. Book Condition: Very Good. Third. Hard Cover. Book - VG. 9.5x6.5. 540pp. Some b/w photos and line illus. Bookseller Inventory # 770353
Book Description McGraw-Hill, 1978. Hardcover. Book Condition: Good. Good condition, some are ex-library and can have markings. Bookseller Inventory # GD-003-67-0161000