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- Author: Elaine Perkins
- Publisher: Lulu Press
- ISBN-10: 035958473X
- ISBN-13: 9780359584734
- Format: 21.6 x 27.9 x 1.1 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Food Microbiology Fundamentals, Challenges and Health Implications (e-book) (used book) | bookbook.eu
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Description
The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products
EXTRA 10 % discount with code: EXTRA
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- Author: Elaine Perkins
- Publisher: Lulu Press
- ISBN-10: 035958473X
- ISBN-13: 9780359584734
- Format: 21.6 x 27.9 x 1.1 cm, softcover
- Language: English English
The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products
Reviews