ABSTRACT
Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline.
Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information
TABLE OF CONTENTS
part |2 pages
Section I: Introduction to Microbes in Foods
part |2 pages
Section II: Microbial Growth Response in the Food Environment
part |2 pages
Section III: Beneficial Uses of Microorganisms in Food
part |2 pages
Section IV: Microbial Food Spoilage
part |2 pages
Section V: Microbial Foodborne Diseases
part |2 pages
Section VI: Control of Microorganisms in Foods
