e-book

Food Microbiology

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In writing this book we have tried to present an account of modern
food microbiology that is both thorough and accessible. Since our
subject is broad, covering a diversity of topics from viruses to helminths
(by way of the bacteria) and from pathogenicity to physical chemistry,
this can make presentation of a coherent treatment difficult; but it is
also part of what makes food microbiology such an interesting and
challenging subject.

The book is directed primarily at students of Microbiology, Food
Science and related subjects up to Master’s level and assumes some
knowledge of basic microbiology. We have chosen not to burden the
text with references to the primary literature in order to preserve what
we hope is a reasonable narrative flow. Some suggestions for further
reading for each chapter are included in Chapter 12. These are largely
review articles and monographs which develop the overview provided
and can also give access to the primary literature if required. We have
included references that we consider are among the most current or best
(not necessarily the same thing) at the time of writing, but have also
taken the liberty of including some of the older, classic texts which we
feel are well worth revisiting on occasion. By the very nature of current
scientific publishing, many of our most recent references may soon
become dated themselves. There is a steady stream of research publications
and reviews appearing in journals such as Food Microbiology,
Food Technology, the International Journal of Food Microbiology, the
Journal of Applied Bacteriology and the Journal of Food Protection and
we recommend that these sources are regularly surveyed to supplement
the material provided here.

We are indebted to our numerous colleagues in food microbiology
from whose writings and conversation we have learned so much over
the years. In particular we would like to acknowledge Peter Bean for
looking through the section on heat processing, Ann Dale and Janet
Cole for their help with the figures and tables and, finally, our long
suffering families of whom we hope to see more in the future.

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

Cambridge : The Royal Society of Chemistry., 2005

Deskripsi Fisik

xiii, 479 Hlm.

Bahasa

English

ISBN/ISSN

0-85404-61 1-9

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2nd ed.

Subjek

MIKROBIOLOGI
MIKROBIOLOGI DI MAKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

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