Modern Food Microbiology 3D Use 4D

by James M. Jay

Book Overview

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established...

• Format: Hardcover
• Language: English
• ISBN: 0442244452
• ISBN13: 9780442244453
• Release Date: January 1986
• Publisher: Van Nostrand Reinhold Company
• Length: 600 Pages
• Weight: 2.60 lbs.

Customer Reviews

lot of well presented info!

Used this book during my studies and found in it most information for my microbiology class (and it was not an easy task, teacher was very demanding)!

Modern Food Microbiology

This book I used when I did my masters of Food Science. This book has nominated as a reference book for the course work of Food Microbiology. To have the reference copy I ordered this book for my personnel library.

Good overview and coverage

This book has a relatively good coverage of most microbiological issues, but I would have liked to seen more coverage on yeasts and also food and industrial applications. Thorough coverage on food borne illnesses.