Food Microbiology
Authors: Adams – Moss
Publisher: New Age International
Contents:
- The Scope of Food Microbiology
- Microorganisms and Food Materials
- Factors Affecting the Growth and Survival of Micro–organisms in Foods
- The Microbiology of Food Preservation
- Microbiology of Primary Food Commodities
- Food Microbiology and Public Health
- Bacterial Agents of Food borne Illness
- Non-bacterial Agents of Food borne Illness
- Fermented and Microbial Foods
- Methods of the Microbiological Examination of Foods
- Controlling the Microbiological Quality of Foods
- Further Reading
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