Doyle Food Microbiology: Fundamentals and Frontiers 3rd edition by Michael P. Doyle and Larry R. Beuchat presents the single most authoritative book for scientific information on food microbiology. With subjects ranging from public health and biodefense to Salmonella and mad cow disease, this heavily updated volume brings together renowed researchers and practitioners who detail the latest scientific knowledge and concerns of food microbiology.
The third edition of Food Microbiology provides professionals with indispensable and practical information on this widfe-ranging and broad topic. This authoritative treatment will be a significant reference book for professionals who conduct reserach, teach food microbiology courses, analyze food samples, conduct epidemiologic iinvestigations, and craft food safety policies. Organized into ten sections, the book addresses the field's major concrens, includiing spoilage, pathogenic bacteria, mycotoxgenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microogranisms, and food safety. Additionally, the text offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controllling microbiological hazards in food.
Book Info
Univ. of Georgia, Griffin. Provides current and state-of-the-art information emphasizing the molecular and mechanistic aspects of food microbiology. Includes new data regarding recent advances with major revisions having been made to chapters addressing foodborne pathogens. For researchers and graduate students.
Book Details
The third edition of Food Microbiology provides professionals with indispensable and practical information on this widfe-ranging and broad topic. This authoritative treatment will be a significant reference book for professionals who conduct reserach, teach food microbiology courses, analyze food samples, conduct epidemiologic iinvestigations, and craft food safety policies. Organized into ten sections, the book addresses the field's major concrens, includiing spoilage, pathogenic bacteria, mycotoxgenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microogranisms, and food safety. Additionally, the text offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controllling microbiological hazards in food.
Book Info
Univ. of Georgia, Griffin. Provides current and state-of-the-art information emphasizing the molecular and mechanistic aspects of food microbiology. Includes new data regarding recent advances with major revisions having been made to chapters addressing foodborne pathogens. For researchers and graduate students.
Book Details
- Hardcover: 1038 pages
- Publisher: ASM Press; 3 edition (May 2007)
- Language: English
- ISBN-10: 1555814077
- ISBN-13: 9781555814076
- Product Dimensions: 11 x 8.7 x 2.2 inches
- List Price: $169.95
- Price: $135.96
- You Save: $33.99 (20%)
