Food science the biochemistry of food and nutrition

This book is aimed at students following courses in food science, food technology and other food-related subjects for which a knowledge of food microbiology is essential. It provides a comprehensive introduction to the subject and is also a useful resource for those interested in food and food safety

Food science the biochemistry of food and nutrition

Kay Yockey Mehas, Sharo Leley Rodgers.

Glencoe Mc Graw - Hill

1997

Abstract

This book is aimed at students following courses in food science, food technology and other food-related subjects for which a knowledge of food microbiology is essential. It provides a comprehensive introduction to the subject and is also a useful resource for those interested in food and food safety. Chapters give details of the following: the structure of microorganisms; naming, classification and identification; growth and microbial populations; microbial nutrition and cultivation; factors affecting growth; death; food spoilage; foodborne diseases and food poisoning; fermented foods and milk products; and controlling the microbiological quality and safety of foods.

Citation

Kay Yockey Mehas, Sharo Leley Rodgers. Food science the biochemistry of food and nutrition, Glencoe Mc Graw - Hill, 1997.

Collection

Bộ sưu tập số Công nghệ Hóa học

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