作者 Matthews, Karl R
書名 Food microbiology : an introduction / Karl R. Matthews, Kalmia E. Kniel, Thomas J. Montville
出版項 Washington, DC : ASM Press, c2017
版本項 4th ed
book jacket
館藏地 索書號 條碼 處理狀態
 陽明大學書庫區  QW85 M814 2017    30020100987298  在架上
稽核項 xviii, 597 p. : ill. (chiefly col.) ; 29 cm
附註 Revision of: Food microbiology / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012
內容 Section 1 : Basics of food microbiology. The trajectory of food microbiology -- Microbial growth, survival, and death in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Section 2 : Foodborne pathogenic bacteria. Regulatory issues -- Bacillus cereus -- Campylobacter species -- Clostridium botulinum -- Clostridium perfringens -- Enterohemorrhagic Escherichia coli -- Listeria monocytogenes -- Salmonella species -- Shigella species -- Staphylococcus aureus -- Vibrio species -- Yersinia enterocolitica -- Section 3 : Other microbes important in food. Lactic acid bacteria and their fermentation products -- Yeast-based and other fermentations -- Spoilage organisms -- Molds -- Parasites -- Viruses and prions -- Section 4 : Control of microorganisms in food. Chemical antimicrobials -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Nonthermal processing -- Sanitation and related practices
其他作者 Kniel, Kalmia E
Montville, Thomas J
國際標準書號 9781555819385 (hbk.) : GBP82.00
9781555819392 (ebk.)