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Table of contents(31 chapters)
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Historical Background
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Habitats, Taxonomy, and Growth Parameters
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Microorganisms in Foods
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Determining Microorganisms and/or Their Products in Foods
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Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria
About this book
Editors and Affiliations
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Wayne State University, Detroit, USA
James M. Jay
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University of Nevada Las Vegas, Las Vegas, USA
James M. Jay
Bibliographic Information
Book Title: Modern Food Microbiology
Editors: James M. Jay
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4615-4427-2
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Aspen Publishers, Inc. 2000
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 6
Number of Pages: 720
Number of Illustrations: 5 b/w illustrations
Additional Information: The book has been going since 1970, but has gone through about 5 publishers (AVI, VNR, Chapman and Hall, Aspen, and now Springer).
Topics: Food Science