Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure t…
Food microbiology
by Adams, M. R., Moss, M. O., McClure, Peter J., Royal Society of Chemistry
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to …
"This volume is the first in an important series of texts dealing with major food product groups. Milk and Milk Products integrates the fundamental disciplines of food science such as chemistry and microbiology, with processing technology and product-related aspects such as crit…
Principles of fermentation technology
by Hall, Stephen, Stanbury, Peter F., Whitaker, Allan
