Practical Food Microbiology and Technology by Harry H. Weiser

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Food and man; Composition of foods; Enzymes; Morphology of micro-organisms; Factors that influence microbial activity; Role of temperature in microbial activity in foods; Microbiology of foods at low temperatures; Inherent and biological acidity in foods; Microbiology of eggs and egg products; Microbiology of meats; Microbiology of fruits and vegetables; Microbiology of flour, bread, and cereal; Microbiology of spices; Food spoilage; Sugar and salt in food preservation; Organic and inorganic acids and alkalies in food preservation; Radiation in food preservation; Practical food microbiology and technology; Antibiotics in the food industry; Food additives; Food poisoning; Microbiology of water.

About Harry H. Weiser

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Published December 1, 1962 by Avi Publishing Co Inc.. 390 pages
Genres: Nature & Wildlife, Science & Math. Non-fiction