Fundamental Food Microbiology, Third Edition by Bibek Ray

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Synopsis

Completely revised and updated, this third edition of a highly regarded text reflects recent developments in the field. The book includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance, such as Helicobacter pylori and BSE, and control by novel processing technologies. It contains a new chapter on foodborne disease concerns in ready-to-eat foods, expanded and updated coverage of spoilage bacteria in refrigerated foods, and new sections on fresh-cut fruits and vegetables. Questions and selected readings are presented at the end of each chapter.

 

About Bibek Ray

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Published July 16, 2011 by CRC Press. 536 pages
Genres: Nature & Wildlife, Science & Math, Computers & Technology, Education & Reference, Professional & Technical. Non-fiction

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