<p><b>Presents all facets of food microbiology to undergraduates. </b><br/><br/>The multidisciplinary nature of food microbiology is one of the things that make it so fascinating as a career. Food microbiologists must understand basic microbiology, the roles of beneficial microbes, food safety regulations and policy, and the proper practices that ensure safe and healthy food for billions of people. They must also be nimble thinkers, willing to embrace new analytical methods, eager to solve problems, and ever vigilant about keeping the food supply safe.<br/><br/>The fourth edition of<i> Food Microbiology: An Introduction</i> is designed for undergraduate courses in food science, nutrition, and microbiology. This edition has been substantially updated with new information on topics like the Food Safety Modernization Act and the use of bacteriophage as antimicrobial agents, while retaining the pedagogy that students and professors appreciate. Written in a clear and easy-to-understand
Pris: kr 1048.00 fra Norli
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<p><b>Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks </b></p><p>As our methods of food production advance, so too does the need for a fuller understanding...
kr 947.00
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<div>This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality...
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<p><b><i>Introductory Microbiology Lab Skills and Techniques in Food Science</i></b> covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab...
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