Food Microbiology by Maurice Moss

Food Microbiology by Maurice Moss

Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. The book covers the three main themes of the interaction of micro-organisms with food-spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspects which result. It also discusses the factors affecting the presence of micro-organisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modern food microbiology and will make an ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food sciences and technology.

".. a comprehensive and absorbing book.....readable and clearly written." * Endeavor Volume 19 No 4 1995 *
"...An excellent text...Will be widely used as a recommended text for students to Masters degree level and will be a useful and interesting reference for experienced workers in the industry." * Food Science and Technology Today 11 (1) 1997 *

SKU	Unavailable
ISBN 13	9780854045099
ISBN 10	0854045090
Title	Food Microbiology
Author	Moss Maurice O
Condition	Unavailable
Binding Type	Hardback
Publisher	Royal Society of Chemistry
Year published	1995-03-09
Number of pages	412
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.