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© 2026 Bookis AS
English
Norway
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Fast delivery with
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© 2026 Bookis AS
English
Norway
Region is based on IP address
About the book
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive ...Show more
Book details
ISBN
9780854042845
Publisher
Royal Society of Chemistry
Published year
2007
Language
English
Original title
Food Microbiology
Format
Hardcover
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