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Food microbiology protocols

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Published by Humana Press in Totowa, NJ .
Written in English

Subjects:

  • Food -- Microbiology

Book details:

Edition Notes

Includes bibliographical references and index

Statementedited by John F.T. Spencer and Alicia L. Ragout de Spencer
SeriesMethods in biotechnology -- 14
ContributionsSpencer, J. F. T, Ragout de Spencer, Alicia L
Classifications
LC ClassificationsQR115 .F658 2001
The Physical Object
Paginationxiv, 495 p. :
Number of Pages495
ID Numbers
Open LibraryOL17008046M
ISBN 10089603867X, 089603687X
LC Control Number00021718

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In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. The methods cover pathogenic organisms that cause spoilage, microorganisms in fermented foods, and microorganisms producing metabolites that affect the. In Food Microbiology Protocols, expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of these important microorganisms. The methods cover pathogenic organisms that cause spoilage, microorganisms in fermented foods, and microorganisms producing metabolites that affect the Format: Hardcover. Current Protocols in Microbiology is a comprehensive source of practical methods for designing and implementing successful experiments in microbial research across viruses as well as unicellular and cell-cluster organisms including prokaryotes (bacteria, archaea) and eukaryotes (fungi, protists, microalgae) to study their genetic, biochemical, and biophysical properties. In terms of organization and content, Food Microbiology: an Introduction is the “Lite” version of Food Microbiology: Fundamentals and Frontiers, an advanced food microbiology reference book. The 29 chapters in this third edition are divided into four sections: 1. Basics of Food Microbiology, 2. Food Pathogenic Bacteria, 3.

As public concerns over food safety and quality mount, this long-awaited volume presents the single most authoritative book for scientific information on food microbiology. With subjects ranging from public heath and biodefense to Salmonella and mad cow disease, this heavily updated volume brings together renowned researchers and practitioners who detail the latest scientific knowledge and. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms p- ducing metabolites that affect the flavor or nutritive value of foods. Food Microbiology Protocols --Preface --Contents --Contributors --PART I SPOILAGE ORGANISMS Psychrotrophic Microorganisms:Agar Plate Methods, Homogenization, and Dilutions Biochemical Identification of Most Frequently Encountered Bacteria That Cause Food Spoilage Mesophilic Aerobic Microorganisms Yeasts and Molds Coliforms. Food microbiology protocols. Totowa, NJ: Humana Press, © (OCoLC) Material Type: Internet resource: Document Type: Book, Internet Resource: All Authors / Contributors: J F T Spencer; Alicia L Ragout de Spencer.

  Written by the world's leading scientists and spanning over articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in Book Edition: 2.   Food Microbiology Protocols Unknown Binding – January 1, by SPENCER JOHN F.T. (Author) See all formats and editions Hide other formats and editions. Price New from Used from Hardcover "Please retry" $ $ $ Hardcover $ Author: SPENCER JOHN F.T. Two of the recent books in the Methods in Molecular Biology series, Yeast Prools and Pichia Prools, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Pro- cols, of necessity, covers a very wide range of microorganisms. Our book treats Price: $ Main Food microbiology: an introduction. Food microbiology: an introduction Thomas J Montville, Karl R Matthews, Kalmia E Kniel, Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are.