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Basic Food Microbiology, 2nd Edition (Original PDF from Publisher)

Name: Basic Food Microbiology, 2nd Edition (Original PDF from Publisher)
SKU: 3a6d981fac83
Availability: InStock

by George J. Banwart 1 general aspects of good. 2 estimating the number of microorganisms. 3 microorganisms associated with food. 4 factors that affect microbial growth in food. 5 sources of microorganisms. 6 foodborne agents causing illness. 7 indicator organisms. 8 food spoilage. 9 useful microorganisms. 10 control of microorganisms. 11 control of microorganisms by retarding growth. 12 control of microorganisms by destruction. 13 regulations and standards

SKU: 3a6d981fac83

Category: Cooking & Food, Microbiology

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by George J. Banwart

1 general aspects of good. 2 estimating the number of microorganisms. 3 microorganisms associated with food. 4 factors that affect microbial growth in food. 5 sources of microorganisms. 6 foodborne agents causing illness. 7 indicator organisms. 8 food spoilage. 9 useful microorganisms. 10 control of microorganisms. 11 control of microorganisms by retarding growth. 12 control of microorganisms by destruction. 13 regulations and standards