Modern Food Microbiology (7th Edition).

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Modern Food Microbiology (7th Edition)

James M. Jay, Martin J. Loessner, and David A. Golden (2005)

This text explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. It includes an overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; methods for finding and measuring microorganisms and their products in foods; methods for preserving foods; food safety and quality controls...

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