| Titre : | Food microbiology : AN INTRODUCTION |
| Auteurs : | Karl R. Matthews ; Kalmia E. Kniel ; Thomas J. Montville |
| Type de document : | Livre |
| Mention d'édition : | 4e éd. |
| Editeur : | WASHINGTON : ASM Press, 2017 |
| ISBN/ISSN/EAN : | 978-1-55581-938-5 |
| Format : | 1 VOL. (597 P.) / couv. ill. en coul., ill. en coul., schémas, graphiques, tableaux / 28,5 cm |
| Note générale : | Bibliographies |
| Langues: | Anglais |
| Concepts : |
MICROBIOLOGIE ALIMENTAIRE
AGENT PATHOGENE MICROORGANISME SECURITE ALIMENTAIRE |
| Index. décimale : | 664.001 |
| Résumé : | The multidisciplinary nature of food microbiology is one of the things that make it so fascinating as a career. Food microbiologists must understand basic microbiology, the roles of beneficial microbes, food safety regulations and policy, and the proper practices that ensure safe and healthy food for billions of people. They must also be nimble thinkers, willing to embrace new analytical methods, eager to solve problems, and ever vigilant about keeping the food supply safe. The fourth edition of Food Microbiology: An Introduction is designed for undergraduate courses in food science, nutrition, and microbiology. This edition has been substantially updated with new information on topics like the Food Safety Modernization Act and the use of bacteriophage as antimicrobial agents, while retaining the pedagogy that students and professors appreciate. |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| 664.001 MAT | Livre | AA - Alimentation, santé et agroindustries | Disponible |
