9780834212305-0834212307-Modern Food Microbiology (Food Science Text Series)

Modern Food Microbiology (Food Science Text Series)

ISBN-13: 9780834212305
ISBN-10: 0834212307
Edition: Subsequent
Author: James M. Jay
Publication date: 1995
Publisher: Aspen Pub
Format: Hardcover 661 pages
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Book details

ISBN-13: 9780834212305
ISBN-10: 0834212307
Edition: Subsequent
Author: James M. Jay
Publication date: 1995
Publisher: Aspen Pub
Format: Hardcover 661 pages

Summary

Modern Food Microbiology (Food Science Text Series) (ISBN-13: 9780834212305 and ISBN-10: 0834212307), written by authors James M. Jay, was published by Aspen Pub in 1995. With an overall rating of 4.2 stars, it's a notable title among other Diets & Weight Loss (Biochemistry, Chemistry) books. You can easily purchase or rent Modern Food Microbiology (Food Science Text Series) (Hardcover) from BooksRun, along with many other new and used Diets & Weight Loss books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.62.

Description

This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

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