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Food Spoilage Microorganisms, Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, their classification, growth characteristics and detection and the implications of these factors for their control in food products.
Kategorie: Bücher / Fremdsprachige Bücher / Englische Bücher
Data uit 2017-05-11 12:19h
ISBN (alternatiewe skryfwyses): 1-85573-966-6, 978-1-85573-966-6
Food Spoilage Microorganisms (2006) (?)
9781855739666 (?) of 1855739666
, in Engels, Woodhead Pub, hardeband, Nuwe
wird besorgt, Lieferzeit unbekannt
Food Spoilage Microorganisms, Methods to detect, analyse and manage food spoilage are reviewed in the opening parts of this collection. The following chapters focus on important yeasts, moulds and bacteria, their classification, growth characteristics and detection and the implications of these factors for their control in food products. gebundene Ausgabe, 01.04.2006
Kategorie: Bücher > Fremdsprachige Bücher > Englische Bücher, Buch (fremdspr.)
Sleutelwoorde: Technology & Industrial Arts#TECHNOLOGY & ENGINEERING / Food Science#SCIENCE / Life Sciences / Microbiology
Data uit 2017-05-11 12:19h
ISBN (alternatiewe skryfwyses): 1-85573-966-6, 978-1-85573-966-6
Blackburn, Clive de W (?):
Food Spoilage Microorganisms (?)
9781855739666 (?) of 1855739666
, in Engels, Elsevier Science, Nuwe, EBook
Technology, The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed. Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria, eBook
Data uit 2017-05-11 12:19h
ISBN (alternatiewe skryfwyses): 1-85573-966-6, 978-1-85573-966-6
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