Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms, especially in meat and poultry products. Metabolic produ

chapter 1|37 pages

Introduction to Perturbation Expansions

chapter 2|33 pages


chapter 3|40 pages

Strained Coordinates

chapter 4|33 pages

Multiple Scales

chapter 5|72 pages

Boundary layers

chapter 6|32 pages

The Dominant Balance and WKB Methods

chapter 7|51 pages

The Asymptotic Approximation of Integrals