Publication series :Encyclopedia of Food Microbiology
Author: Robinson Richard K.;Batt Carl A.;Batt Carl A.
Publisher: Elsevier Science
Publication year: 1999
E-ISBN: 9780080523590
P-ISBN(Paperback): 9780122270703
Subject: Q93 Microbiology;R15 Nutrition, food hygiene;R99 Toxicology (Toxicology);TS2 food industry
Keyword: 微生物学,轻工业、手工业,药学,预防医学、卫生学
Language: ENG
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Description
The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.
The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.
Includes 358 articles in the following areas of Food Microbiology:
- Food-borne organisms: their characteristics and importance
- Micro-organisms in action
- Detection and enumeration
Key Features:
- Provides an alphabetical article listing and a listing arranged according to subject area
- Offers further reading lists in each article which allows easy access to the primary literature
- Contains e