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: 664.001579Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 664.001579 ADA (Browse shelf(Opens below)) | 1 | Available | 0063624 | ||
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 664.001579 ADA (Browse shelf(Opens below)) | 1 | Available | 0092679 | ||
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 664.001579 ADA (Browse shelf(Opens below)) | 2 | Available | 0063623 | ||
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 664.001579 ADA (Browse shelf(Opens below)) | 2 | Available | 0092614 | ||
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 664.001579 ADA (Browse shelf(Opens below)) | 3 | Available | 0063625 |
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.