Modern Food Microbiology

by James M. Jay, Martin J. Loessner, David A. Golden

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Genres: Food Science

810 pages, Hardcover

First published January 1, 1978

Reviews

[Rene · Rating 4 out of 5]

pumped with tons of info, but there are probably better books out there... especially if you prefer pictures ;)