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Fundamental food microbiology : 5th ed.

Tác giả: Bibek Ray, Arun Bhunia

Section 1: Introduction to microbes in foods; Section 2: Microbial growth response in the food environment; Section 3: Beneficial uses of microorganisms in food; Section 4: Microbial food spoilage; Section 5: Microbial foodborne diseases; Section 6: Cotrol of microorganisms in foods; Section 7: ...

Molecular food microbiology

Tác giả: Dongyou Liu

Forming part of the Food Microbiology series, Molecular Food Microbiology provides a state of art coverage on molecular techniques applicable to food microbiology. While the introductory chapter contains an overview on the principles of current DNA, RNA and protein techniques and discusses their ...

Fundamental food microbiology : 5th ed.

Tác giả: Bibek Ray, Arun K Bhunia

The golden era of food microbiology has begun. All three areas of food microbiology―beneficial, spoilage, and pathogenic microbiology―are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete ...

Food microbiology : fundamentals and frontiers : 5th ed.

Tác giả: Michael P Doyle, Francisco Diez-Gonzalez, Colin Hill

Commodity-oriented discussion of types of microbial food spoilage and approaches for their control. The major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques. State-of-the-science information on food ...