Food Microbiology

by Maurice O. Moss, Royal Society of Chemistry, Martin R. Adams, et al.

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...

• Format: Hardcover
• Language: English
• ISBN: 0854042849
• ISBN13: 9780854042845
• Release Date: October 2007
• Publisher: Royal Society of Chemistry
• Length: 463 Pages
• Weight: 2.10 lbs.
• Dimensions: 1.2" x 6.3" x 9.1"