Food microbiology : fundamentals and frontiers

dc.contributor.author	Doyle, Michael P. (editor)
dc.contributor.author	Buchanan, Robert L. (editor)
dc.date.issued	2013
dc.identifier.isbn	978-1-55581-846-3
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8086
dc.description.abstract	This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume: Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety; Details the latest scientific knowledge and concerns of food microbiology; Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food; Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.
dc.format	xix, 1118 p. : ill.
dc.language.iso	en
dc.publisher	ASM Press
dc.subject	Food
dc.subject	Microbiology
dc.title	Food microbiology : fundamentals and frontiers
dc.type	Book
dc.description.version	4th edition