Modern food microbiology /
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
D. Van Nostrand Company,
1978.
|
| Edition: | 2a ed. |
| Subjects: | |
| Online Access: | View in OPAC |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- 1. History of Microorganisms in Food
- 2. The Role and Significance of Microorganisms in Nature and In Foods
- 3. Instrinsic and Entinsic Parameters of Foods That Affect Microbial Growth
- 4. Determining Microorganisms and Their Products in Foods
- 5. The Incidence and Types of Microorganisms in Food
- 6. Foog Spoilage: Spoilage of Market Fruits and Vegetables
- 7. Food Spoilage: Spoilage of Fresh an Cured Meats, Poultry, and Seafoods
- 8. Spoilage of Miscellaneous Foods
- 9. Food Preservation by the Use of Chemicals
- 10. Food Preservation by Use of Radiation
- 11. Food Preservation by Use of Low Temperatures
- 12. Food Preservation by Use of High Temperatures
- 13. Preservation of Foods by Drying
- 14. Fermented Foods and Related Products od Fermentation
- 15. Indices of Foods Sanitary Quality, and Microbiological Standards and Criteria
- 16. Food Poisoning Caused by Gram Positive Cocci
- 17. Food Poisoning Caused by Gram Positive Sporeforming Bacteria
- 18. Food Poisoning Caused by Gram Negative Bacteria
- 19. Biological Hazards in Food Other Than Food Poisoning Bacteria
- 20. Characteristics and Growth of Psychrophilic/Psychrotrophic Microorganisms
- 21. Characteristics and Growth of Thermophilic Microorganisms22. Nature of Radiation Resistance in Microorganisms.