Authors:
- Now in its fully revised and updated 7th edition
- Includes a number of new topics and sections, notable among which are: Biosensors, Biocontrol, Bottled water, Enterobacter sakazakii, Food sanitizers, Milk, Probiotics, Proteobacteria, Quorum sensing, Sigma factors
- This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments
Part of the book series: Food Science Text Series (FSTS)
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Table of contents (31 chapters)
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Front Matter
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Historical Background
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Habitats, Taxonomy, and Growth Parameters
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Determining Microorganisms and/or Their Products in Foods
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Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria
About this book
Authors and Affiliations
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University of Nevada Las Vegas, Las Vegas
James M. Jay
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Institute of Food Science and Nutrition, Zürich, Switzerland
Martin J. Loessner
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University of Tennessee, Knoxville
David A. Golden
Bibliographic Information
Book Title: Modern Food Microbiology
Authors: James M. Jay, Martin J. Loessner, David A. Golden
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/b100840
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2005
Hardcover ISBN: 978-0-387-23180-8Published: 10 February 2005
eBook ISBN: 978-0-387-23413-7Published: 05 February 2008
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 7
Number of Pages: XX, 790
Topics: Food Science, Microbiology