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Food Microbiology

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The book is divided to 12 chapters. Chapter 1 discuss the scope of food microbiology. Chapter 2 discuss micro-oragnism and food materials. Chapter 3 discuss factors affecting the growth and survival of micro-organism in foods. Chapter 4 discuss the microbiology of food preservation. Chapter 5 discuss microbiology of primary food commodities. Chapter 6 discuss food microbiology and public health. Chapter 7 discuss bacterial agents of foodborne illness. Chapter 8 discuss non-bacterial agents of foodborne illness. Chapter 9 discuss fermented and microbial foods. Chapter 10 discuss methods for the microbiological examination of foods. Chapter 11 discuss controlling the microbiological quality of foods. Chapter 12 discuss further reading.

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Detail Information

Series Title

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Call Number

576.1-3 Ada F

Publisher

United Kingdom : RSC Publishing., 2008

Collation

Ed.3-Cet.1. xiv, 463 hal. Ilus. ; 24 cm Index. Hlm

Language

Indonesia

ISBN/ISSN

978-0-85404-284-5

Classification

576.1-3 Ada F

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Media Type

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Edition

NULL

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