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Food microbiology /

By: Adams, Martin R.
Contributor(s): Moss, Maurice O | The Royal Society of Chemistry.
Publisher: Cambridge : Royal Society of Chemistry Publishing, 2008Edition: 3rd ed.Description: xiv, 463 p. : ill. ; 24 cm.Content type: text Media type: computer Carrier type: online resourceISBN: 1847557945; 9781847557940; 9780854042845; 0854042849.Subject(s): Food -- Safety measures | Fermentation | Food -- MicrobiologyDDC classification: 664.001579
Contents:
Preface to the first edition -- Preface to the second edition -- Preface to the third edition -- Chapter 1 : the scope of food microbiology -- Chapter 2 : micro-organisms and food materials -- Chapter 3 : factors affecting the growth and survival of micro-organisms in foods -- Chapter 4 : the microbiology of food preservation -- Chapter 5 : microbiology of primary food commodities -- Chapter 6 : food microbiology and public health -- Chapter 7 : bacterial agents of foodborne illness -- Chapter 8 : non-bacterial agents of foodborne illness -- Chapter 9 : fermented and microbial foods -- Chapter 10 : methods for the microbiological examination of foods -- Chapter 11 : controlling the microbiological quality of foods -- Chapter 12 : further reading -- Subject index.
Summary: This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664.001579 ADA (Browse shelf(Opens below)) 1 Available 0063624
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664.001579 ADA (Browse shelf(Opens below)) 1 Available 0092679
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664.001579 ADA (Browse shelf(Opens below)) 2 Available 0063623
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664.001579 ADA (Browse shelf(Opens below)) 2 Available 0092614
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664.001579 ADA (Browse shelf(Opens below)) 3 Available 0063625
Total holds: 0

Includes bibliographical references and index.

Preface to the first edition -- Preface to the second edition -- Preface to the third edition -- Chapter 1 : the scope of food microbiology -- Chapter 2 : micro-organisms and food materials -- Chapter 3 : factors affecting the growth and survival of micro-organisms in foods -- Chapter 4 : the microbiology of food preservation -- Chapter 5 : microbiology of primary food commodities -- Chapter 6 : food microbiology and public health -- Chapter 7 : bacterial agents of foodborne illness -- Chapter 8 : non-bacterial agents of foodborne illness -- Chapter 9 : fermented and microbial foods -- Chapter 10 : methods for the microbiological examination of foods -- Chapter 11 : controlling the microbiological quality of foods -- Chapter 12 : further reading -- Subject index.

This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field.

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