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Table of contents (28 chapters)
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Historical Background
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Habitats, Taxonomy, and Growth Parameters
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Microorganisms in Foods
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Determining Microorganisms and/or Their Products in Foods
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Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria
Keywords
About this book
Authors and Affiliations
Bibliographic Information
Book Title: Modern Food Microbiology
Authors: James M. Jay
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4615-7476-7
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag US 1995
eBook ISBN: 978-1-4615-7476-7Published: 06 December 2012
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 1
Topics: Food Science, Microbiology