9780834213234-0834213230-Microbiological Safety and Quality of Food, set of 2

Microbiological Safety and Quality of Food, set of 2

ISBN-13: 9780834213234
ISBN-10: 0834213230
Edition: 2000
Author: Lund, Barbara, Baird-Parker, Anthony C., Gould, Grahame W.
Publication date: 1999
Publisher: Springer
Format: Hardcover 2078 pages
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Book details

ISBN-13: 9780834213234
ISBN-10: 0834213230
Edition: 2000
Author: Lund, Barbara, Baird-Parker, Anthony C., Gould, Grahame W.
Publication date: 1999
Publisher: Springer
Format: Hardcover 2078 pages

Summary

Acknowledged authors Lund, Barbara, Baird-Parker, Anthony C., Gould, Grahame W. wrote Microbiological Safety and Quality of Food, set of 2 comprising 2078 pages back in 1999. Textbook and eTextbook are published under ISBN 0834213230 and 9780834213234. Since then Microbiological Safety and Quality of Food, set of 2 textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

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