TY  - BOOK
AU  - Adams,Martin R.
AU  - Moss,Maurice O.
TI  - Food Microbiology
SN  - 9780854042845
AV  - QR115 
U1  - 664.0015/ A193f 22
PY  - 1995///. [reprinted 2007]
CY  - New Delhi
PB  - New Age International Pub.
KW  - Food
KW  - Microbiology
N1  - Includes bibliographical references [p. 359-364] and index; Trade; The Royal Society of Chemistry; ADFT
N2  - Annotation; This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists
UR  - http://www.columbia.edu/cgi-bin/cul/resolve?clio7917899
ER  -