Overview
- Edited by two leaders in the field
- A comprehensive course for spoilage information not currently documented
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Microbiology and Food Safety (FMFS)
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Table of contents (13 chapters)
Keywords
About this book
Reviews
“For this Compendium, the editors have succeeded in bringing together a team of highly competent authors comprising 28 experts from the fields of university research, regulation, and legislation. …For the first time, general information on the prevention and avoidance of food spoilage has been published in one comprehensive book devoted to this topic. …In summary, this is an excellent and highly topical publication on ‘food microbiology and safety’ that is enthusiastically recommended to all those interested in the subject.” (Leopold Jirovetz, University of Vienna, in Die Ernährung/Nutrition)
Editors and Affiliations
Bibliographic Information
Book Title: Compendium of the Microbiological Spoilage of Foods and Beverages
Editors: William H. Sperber, Michael P. Doyle
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-1-4419-0826-1
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2009
Hardcover ISBN: 978-1-4419-0825-4Published: 05 October 2009
Softcover ISBN: 978-1-4614-2461-1Published: 25 February 2012
eBook ISBN: 978-1-4419-0826-1Published: 23 September 2009
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: XII, 369
Topics: Food Science, Microbiology, Chemistry/Food Science, general