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Summary
"Modern Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The Sixth Edition of this text includes new chapters on food preservation by modified atmospheres, high pressure and pulsed electric field processing, and an introduction to foodborne pathogens." "This book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition, microbiology, biology, or biological science departments. As part of Aspen's Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in food science as developed by the Institute of Food Technologists. In addition, it will provide food scientists with practical information about the most essential factors and principles that affect microorganisms in foods."--Jacket.
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