Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens. In addition, climate change and global warming also affect agriculture a...Loe edasi...
Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens. In addition, climate change and global warming also affect agriculture a...Loe edasi...
Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreser...Loe edasi...
Preface to the Fifth Edition 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; thus, it is difficult for one t...Loe edasi...
(Ilmumisaeg: 31-Dec-2011, Paperback / softback, Kirjastus: Springer-Verlag Berlin and Heidelberg GmbH & Co. K, ISBN-13: 9783642648502)
For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pat...Loe edasi...
saadame teile pakkumise kasutatud raamatule, mille hind võib erineda kodulehel olevast hinnast
Ray (retired, University of Wyoming) and Bhunia (molecular food microbiology, Purdue University) offer a reference for graduate students and professionals working in different areas of food microbiology and food safety. For this fourth edition, all c...Loe edasi...
saadame teile pakkumise kasutatud raamatule, mille hind võib erineda kodulehel olevast hinnast
Preface to the Fifth Edition 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; thus, it is difficult for one t...Loe edasi...
saadame teile pakkumise kasutatud raamatule, mille hind võib erineda kodulehel olevast hinnast
The updated edition of an introductory text on the interaction of food and microorganisms. Ray (U. of Wyoming) covers the history of food microbiology, microbial growth and metabolism of food, the beneficial uses of microorganisms, food spoilage, foo...Loe edasi...
This text is perfect for students and professionals who want information on the basics of Food Microbiology. Fundamental Food Microbiology also brings you up to date quickly on the latest advances in the field. It is packed with descriptions of foodb...Loe edasi...
(Ilmumisaeg: 18-Jun-1996, Hardback, Kirjastus: Springer-Verlag Berlin and Heidelberg GmbH & Co. K, ISBN-13: 9783540611172)
For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pat...Loe edasi...
saadame teile pakkumise kasutatud raamatule, mille hind võib erineda kodulehel olevast hinnast
Explores the potential for the expanded application in modern food preservation, of the same microbes that have been used since prehistoric times to preserve food through fermentation, as a way of satisfying both health regulations and the consumers...Loe edasi...
This book emphasizes the occurrence of sublethal injury in the indicator and pathogenic bacteria commonly encountered in foods, water and feed and modifications of the currently recommended methods for the effective detection of these bacteria. Chap...Loe edasi...
